Vegetable Stock Cubes

Cut the carrots into dices. 

Cut the leek into smaller pieces and wash well. 

Cut the parsnips and the chayote into dices. 

Chop the bunches of celery into smaller pieces. 

Cut the cucumber and the turmeric starch into smaller pieces as well. 

Into a saucepan, add a drizzle of olive oil and all the vegetables we chopped, add the garlic cloves, the onion chopped into strips, parsley to taste and the salt, stir well until a broth is released. 

When that happens, cover the saucepan and let it all cook for 8 minutes. 

After this indicated time, uncover the saucepan and stir until the water has almost completely evaporated.

Then transfer all the ingredients to a large bowl and using a hand mixer, blend very well.

Transfer the mixture to a baking tray lined with parchment paper and spread very well until flat.

Cover with a plastic bag, touching the mixture. 

Take it to the freezer and leave it there until firm. 

After that, remove from the baking tray and cut into cubes. 

Wrap each cube in aluminum foil.

This recipe lasts up to 3 months in the freezer.