1. Finely chop the shallots, celery and carrots.

2. Pre-cool the LIFE blast chiller to -25°C

3. Partly fill the silicone mold 01 with the shallots and a spoonful of extra virgin olive oil.
Fill the remaining space with the chopped carrots, celery and shallots. Add a teaspoonful of oil to every individual mold.
Place the molds in the LIFE blast chiller and start the program DEEP FREEZING>VEGETABLES>SMALL PIECES

4. When the cycle has finished remove the vegetable stock cubes from their molds, put them into small freezer bags and preserve in the freezer.

5. When you need them, drop the frozen stock cubes into the pan and it will dissolve almost instantaneously, providing a tasty broth for your casserole