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Homemade Veggie Bouillon

(recipe, Katherine Deumling)


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Introduction

This recipe is adapted from Heidi Swanson at 101 Cookbooks, who in turn adapted it from Pam Corbin in The River Cottage Preserves Handbook. This recipe requires a food processor. If you don’t have one, borrow one from a neighbor or friend and give them some bouillon in exchange. Everyone wins.

Ingredients

  1. 5 oz. (about 1 medium) leek, sliced and well-washed
  2. 7 oz. (about 3 medium) carrots, well scrubbed and chopped
  3. 3½ oz. (about 2 big stalks) celery
  4. 3½ oz. (a 3-by-4-inch chunk, 1 inch thick) celeriac (celery root), peeled and chopped
  5. 1 oz. (30 g; about 6) sun-dried tomatoes
  6. 3½ oz. onion or shallots, peeled
  7. 1 medium garlic clove (more garlic than this easily overwhelms the broth)
  8. 5¾ oz. (about 1 cup) kosher salt
  9. 1½ oz. parsley, loosely chopped (about ⅓ of a big bunch)
  10. 2 oz. cilantro, loosely chopped (about ½ bunch)

Steps

  1. Place the leek, carrots, celery, and celeriac in your food processor and process for about 10 seconds or until the veggies are fairly finely chopped. Add the tomatoes, onion or shallots, and garlic, and pulse again. Add the salt and pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so that they get chopped evenly. You should end up with a moist, loose paste.
  2. Keep the paste in jars in the freezer and scoop out whatever you need for your soup, sauce, etc. (The bouillon will be scoopable, even directly from the freezer.) Start by using 1½ teaspoons of bouillon per 1 cup water and adjust from there based on your taste and preference.

Note

You can also just make this with what you have on hand: onions, celery, carrots, and parsley are enough. Use the proportions that make sense to you. Use 1/3 cup salt for each 2 cups of finely blended veggies/herbs.