Verdurette (Vegetable Stock)

1 Jan

Verdurette is an old French way of making vegetable stock by preserving ground aromatic vegetables and herbs in salt. It is very handy stuff to have in the cupboard. Throw a spoonful into soup, stock, sauce, bouillon or casseroles, basically use it instead of a stock cube, to add flavour or at the end of cooking to add flavour and texture. You can even add it raw to salad dressings or sandwiches. I often make several versions so that I have a range of different flavours to hands, but the one I find the most useful is this combination of leek and celery. It is very quick and easy to make particularly if you have a food processor.

  • 450g Leeks
  • 450g Celery stalks & leaves
  • 150g Sea salt (ratio 1 part to 6 parts veg.)

Wash the vegetables thoroughly and remove the outer leaves. Chop finely or grind the ingredients in a food processor then empty into a large bowl, add the salt and mix well. Cover the bowl and set aside overnight. The next day give it another good stir and pack into sterilised jars (either 1 large 1litre jar or 5 small 250ml jars) and seal. Store in a cool dark place. The mixture will keep for up to 3 years.

Notes Be aware that Verdurette has a high salt content so it is best not to add any other salt to dishes in which it is used.
VariationUse any of the following: Leeks, celery, parsley, chervil, spring onions, carrots, celeriac, turnips, onions, tomatoes, chard ribs, nasturtium leaves, tarragon. Any combination can be used according to taste or what is available but keep the ratio of salt to vegetables roughly the same i.e 1 part salt to 6 parts vegetable. Alternatively you could try and make it with a lower salt ratio (I have not tried that).

This recipe was originally posted on  4/12/2006

One Response to “Verdurette (Vegetable Stock)”


  1. Change the World Wednesday – 13th Jun « Eco-Crap - 13/06/2012

    […] added salt to the dishes. This also keeps well because the salt is a preservative. You can visit Kitchen Garden Recipes for more […]

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