This veggie bouillon is my ‘secret’ ingredient, and one of my favourite things. I never buy chicken stock or any of those bouillon cubes. In addition to using it as an addition to soups and stews, risotto and pastas, I also love to rub a few tbsp into a roast before cooking.
It’s versatile and forgiving. I also love that you can control the saltiness of it. Warning though, the less salt you add, the harder it will get in the freezer. I suppose you could make it with no salt at all and freeze it in tbsp portions, though I’ve never tried that.
Inspired by http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html. My version uses considerably more veggies and considerably less salt. While initially it might seem like a lot of money on the produce, if you regularly buy chicken stock you very quickly are saving money (and adding flavour!) using this instead.
You Will Need:
- 2 large bunches flat leaf parsley, rinsed and spun dry
- 1 bunch cilantro, rinsed and spun dry
- 1 large carrot (I used 4 little skinny ones, you want about 1 cup after you’ve processed it) peeled or unpeeled whatever your preferance
- 3 large leeks, white part only, rinsed if they are gritty
- 3-5 cloves of garlic, skins removed
- 1 small fennel bulb, or about half a large one, core removed (you want about 1 cup after processing)
- 1 small/medium celriac, peeled(if you can’t find it, you can substitute 3-4 stalks of celery)
- 6-8 sundried tomatoes, preferably not the ones in oil, but they will work if that’s all you can find
- ¾ cup of coarse sea salt
Find yourself a large bowl. Process ingredients one at a time in a food processor. I usually do the tomatoes and the garlic together as they require a little more time. You want everything to be in fine pieces, but not totally pulverized into paste- see in the picture how you can still see bits?
Sprinkle the salt over the top about ¼ cup at a time, thoroughly mixing between additions.
To use, add 1/2 to 1 tbsp (or more if you like, that’s just what I use) to one cup of hot water to replace one cup of store bought stock. This recipe makes quite a bit, however, it keeps at least a year in the freezer. I also have a few friends who request a portion whenever I make it, so I find myself making it a few times a year.