Vegetables base

How to cook with vegetable base?

Dilute the vegetable base in hot water to release all its aromatic richness. Then use it directly in your soups, sauces, risottos, mashed potatoes, or stews to bring them a savory and natural depth. For a sauce base, we recommend a ratio of 80 g per 1 liter of water. This base also makes an excellent cooking foundation to enhance legumes and vegetables, or to quickly prepare a vegetable broth. In this case, use 30 g per 1 liter of water.

Some recipe ideas for cooking with concentrated vegetable base

• - Cold zucchini-basil soup: cook an onion, then add sliced zucchinis along with the vegetable base and water. Add basil leaves at the end of cooking and blend everything together. Incorporate a plain yogurt and let it cool before serving (optional: add diced feta);
• - Quinoa salad: cook your quinoa with the vegetable base and enjoy it warm with grilled vegetables, feta, and fresh herbs;
• - Light sauce for fish: sauté a shallot, add the vegetable base diluted in hot water and let it reduce. Off the heat, stir in light cream, lemon juice, and a few zest strips (optional: add a little mustard). Finally, add dill or chives.

A soft and balanced palette

This base reveals soft and slightly sweet notes of carrot, leek, and onion, balanced by the fragrance of thyme, the roundness of garlic, and the warmth of black pepper. Its subtly enhanced vegetable foundation provides a natural intensity without overpowering the dish’s ingredients.