I thought I've mentioned this before, but couldn't find a posting (I know that search tool really is not great on this website - what kind of crap blog is this??). This is such a versatile recipe. I can't tell you how many times I use it and in how many different ways. But I'll try - I use it if I haven't made chicken stock or let's face it - when I'm just too lazy to defrost the chicken stock. I use it when I want to make a dish totally vegetarian. I use it if the dish just needs a little more flavor. I add it to water when I cook rice. I've mixed it with cream cheese to make a nice spread for a bagel. You get the idea...
Homemade Vegetable Bouillon (Adapted from 101Cookbooks)
1 leek
1 small fennel bulb
2 carrots
3 celery stalks
1 small (or half) celery root (celeriac), peeled
2 oz sun-dried tomatoes
1 shallot, peeled
4 green onions
3 cloves garlic
1 small bunch of parsley
1 small bunch of cilantro
Kosher salt
Cut all ingredients into chunks. I find it easier to cut as I go along. Place the first 4 ingredients in your food processor. Pulse until chopped, Add next four ingredients, and pulse. Keep going along until all ingredients are added. You might have to empty some of the ingredients out of the food processor into a bowl if it gets too full. Add Kosher salt. I find the amount of salt that you need varies upon the amount of ingredients that you use. You want this to be pretty salty. Take a taste and if you say WOW that's salty, you've got the right mix. Place in containers and freeze.
I find the ratio of 1t of bouillon to 1 c of liquid works well.
The original recipe says to leave some in the refrigerator but I've never done this. It's just easier to keep in in the freezer and since it barely freezes because of all the salt, it remains easy to scoop out. It also says to use it within a month. I have kept it probably well over 6 months. As long as the container is sealed, it stays well, but use your judgement. As you get lower down in the container, you might want to put a piece of plastic wrap right down onto the bouillon. I don't see how you could possible use all of one batch in a month anyway.
You can also use different vegetables. This last batch, I included some parsnips. I know a lot of people do not like cilantro. So feel free to omit this, but then double up on the parsley.
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| Might not look impressive but it certainly packs a punch of flavor |
1 leek
1 small fennel bulb
2 carrots
3 celery stalks
1 small (or half) celery root (celeriac), peeled
2 oz sun-dried tomatoes
1 shallot, peeled
4 green onions
3 cloves garlic
1 small bunch of parsley
1 small bunch of cilantro
Kosher salt
Cut all ingredients into chunks. I find it easier to cut as I go along. Place the first 4 ingredients in your food processor. Pulse until chopped, Add next four ingredients, and pulse. Keep going along until all ingredients are added. You might have to empty some of the ingredients out of the food processor into a bowl if it gets too full. Add Kosher salt. I find the amount of salt that you need varies upon the amount of ingredients that you use. You want this to be pretty salty. Take a taste and if you say WOW that's salty, you've got the right mix. Place in containers and freeze.
I find the ratio of 1t of bouillon to 1 c of liquid works well.
The original recipe says to leave some in the refrigerator but I've never done this. It's just easier to keep in in the freezer and since it barely freezes because of all the salt, it remains easy to scoop out. It also says to use it within a month. I have kept it probably well over 6 months. As long as the container is sealed, it stays well, but use your judgement. As you get lower down in the container, you might want to put a piece of plastic wrap right down onto the bouillon. I don't see how you could possible use all of one batch in a month anyway.
You can also use different vegetables. This last batch, I included some parsnips. I know a lot of people do not like cilantro. So feel free to omit this, but then double up on the parsley.
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