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Essential Cuisine - Vegetable Mirepoix Glace 600g jar

NEW Essential Cuisine Vegetable Mirepoix Glace (600g)

£19.95

Essential Cuisine Vegetable Mirepoix Glace (Best Before June 2023 – Can Be Stored In Fridge)

Order Now – Get It Fri 27 May Mainland UK

Out of stock

  • Gluten-free
  • Vegan
  • Vegetarian

Description

Following on the success of our recent introduction of Essential Cuisine chicken glace, we have now introduced their vegetable glace – aimed more at vegetarians.

A classic blend of vegetables giving a perfectly round glace (concentrated stock).

One tub will last for many many recipes as it’s a concentrate and can stored in a fridge (once open) over a year – a very useful kitchen staple! Once you try it you’ll find yourself using it in all sorts of ways – adding it to soups, diluting a little to add to dishes you are re-heating.

Essential vegetable mirepoix chicken glace (a heavily reduced and richly flavoured vegetable stock) will add tremendous depth of flavour your dishes in seconds.

How To Use Essential Cuisine Vegetable Mirepoix Glace?

Dilute with very hot/ boiling water to use instead of vegetable stock for a richer tasting stock (it’s extraordinary how good the stock tastes for so little work!), add to soups (this works really well!), stews … add to risotto.

 

Ingredients

Vegetable stock (water, vegetable juices (carrot, leek, celery), onion), salt, maltodextrin, dextroise, vegetable oils (sunflower oil, olive oil), natural flavouring, sugar.

Product details

Shelf Life:

Best Before June 2023

Storage:

Refrigerate after opening and seal tightly after use.

Nutritional Info (Per 100ml Prepared Stock):

Energy 23kJ/5kcal Fat 0.13g Carbohydrate 1g Fibre: Trace Protein 0.10g Salt 0.33g

Nutritional Info (Per 100g As Sold):

Energy 925kJ/221kcal Fat 5g Carbohydrate 40g Of Which Sugars 24g Fibre: 3g Protein 4g Salt 13g

Cooking Preparation Tips

How to use Essential Cuisine Vegetable Mirepoix Glace?

Spoon into sauces

Drizzle onto dishes.

Poach fish, meat & veg.

Mix with olive oil.

To make a stock – add 25g to 1litre of water.

Use to marinade meat & veg.

Chefs Tip! Stir into vegetarian risotto just before serving.

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