Fresh Vegetable Bouillon

Fresh Vegetable Bouillon

I love this fresh vegetable bouillon! It is so easy to prepare, requires no cooking, and lasts a long time – it took me almost a year to use up one batch! I use this bouillon almost every week to give flavor to a variety of dishes. This paste is very concentrated and takes up very little space in my freezer. As you can see from my photo, I divide this recipe into two containers and place them in my freezer. This is a fresh, healthy alternative to commercial bouillon or stock that has a lot of preservatives. You can’t beat the flavor of this recipe – it adds just the right amount of palate pleasing oomph to a lot of dishes!

Fresh Vegetable Bouillon 2

Fresh Vegetable Bouillon 3

2 celery stalks
1 small celeriac or celery root
1 small fennel bulb
2 leeks
2 to 4 shallots
2 to 4 carrots
2 cloves garlic
1/4 bunch cilantro
1/8 bunch flat-leaf parsley
2 tbsp canned pumpkin (or sun-dried tomatoes)
1 cup kosher salt

To prepare the vegetables, wash, trim and peel where necessary. Roughly chop all of the ingredients so they are easier to puree.

Fresh Vegetable Bouillon PrepFresh Vegetable Bouillon Prep 2

Note: If you have a small food processor (less than 8 or 10 cup capacity), you may need to make this in 2 batches.
To make the paste, start with celeriac and carrots. Pulse them several times until they start to collapse and break down. Then add the fennel, leeks, celery, shallots and garlic; pulse again. Add the canned pumpkin and pulse to blend everything together. Next, add the salt and pulse a few times. Then add the fresh herbs and pulse again. Once everything is well blended and mixed together, you should have a nice, moist, paste-like consistency.
Place the paste into a container and freeze. The salt keeps it from freezing solid, so whenever you need a bit, you can just scoop it out of the container.
To prepare the bouillon, measure 1 tablespoon per 1 cup of hot water. Taste and adjust to your liking. This bouillon can be used in soups, sauces, stews, risotto or grains. Basically, anywhere you want to add a bit more flavor. Just remember that it is quite salty, so keep that in mind when you are seasoning the rest of the dish.

(Adapted slightly from Recipe Source: Rouxbe)

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