Homemade Vegetable Bouillon
Credit for this recipe goes to http://101cookbooks.com/ and this is an amazing concept. We have used it practically every day since we discovered it. Anything you want to add a little fresh vegetable flavor to, just throw a teaspoon at a time in and taste until desired flavor is achieved. Salt content may be adjusted, but since the salt is what keeps the mix from freezing in the freezer, adjusting to no salt is not recommended.
Uses are limitless. Fresh veggie broth over noodles is super simple, but amazingly delicious with this paste.
Yield: 50 Servings Ready in 1 hours
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|5 ouncesleeks; sliced and well-washed|
|7 ouncesfennel bulb; chopped|
|7 ouncescarrot; well scrubbed and chopped|
|3.5 ouncesCelery; chopped|
|1 ouncesun-dried tomatoes|
|3.5 ouncesshallots; peeled|
|3 garlic cloves|
|9 ouncessea salt; Fine Grain|
|1.5 ouncesparsley; loosely chopped|
|2 ouncescilantro; loosely chopped|
Homemade Vegetable Bouillon Preparation
Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades.
You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling.
Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference
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Homemade Vegetable Bouillon Reviews
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