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... Might not look impressive but it certainly packs a punch of flavor 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 pars...