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!
2 celery stalks
1 small celeriac or celery root
1 small fennel bulb
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.
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)