Knorr vegetable stock pot
Gluten free. No artificial preservatives or colours. No artificial flavour enhancers - no added MSG. Suitable for vegetarians. Vegetable stock reduction. Knorr Stock Pot is a rich and tasty stock. Knorr chefs have carefully selected ingredients that are reduced into a little pot. Try melting it smoothly into your dishes, like Michelin starred chef Marco Pierre White does in his kitchen, to enhance the natural flavour of your fresh ingredients. For Marco's delicious recipes and cooking tips go to www.knorr.co.uk or www.knorr.ie
Vegetable Stock (41%) (Water, Carrots, Leek, Bell Pepper, Celeriac), Glucose Syrup, Salt, Vegetable Fat, Yeast Extract, Lower Sodium Natural Mineral Salt*, Sugar, Parsley, Vegetable Juice Concentrate (Celery, Carrots, Leek, Onion), Spices (Celery Seeds, Lovage Root, Nutmeg, Pepper), Gelling Agents (Xanthan Gum, Locust Bean Gum), Flavourings, Colour (Plain Caramel), Maltodextrin, *Containing naturally occurring Potassium
Preparation & Storage
- Adding directly to your dish, each versatile little pot will enrich gravies, pastas or even stir fries, smoothly melting to bring a full and rich taste.Alternatively, dissolving into 500ml of boiling water will make a delicious stock for soups, risottos or casseroles.For a lighter stock, use 750ml water.Green Vegetable Risotto:Prep Time: 15 minsCooking Time: 25-30 minsServings: 4Heat 2 tbsps olive oil in a pan and sauté1-2 mins. Add 175g Arborio rice and stir well. Gradually add the hot stock (1 Knorr Vegetable Stock Pot dissolved in 500ml boiling water). Stir well between each addition of stock and continue until stock has been used. Pour in 250ml dry white wine with 115g each of peas and chopped spinach. Stir until liquid is almost all absorbed and serve with 55g grated parmesan and 55g toasted pine nuts.Product can crystallize - this is a natural process which doesn't impact on product quality.
Store in a cool, dry place. After opening store in the fridge for up to 3 days.