- 1
Ingredients
- 100 g celery stalks (approx. 2)
- 100 g celeriac or celery root (1 small)
- 200 g fennel bulb (1 small)
- 150 g leeks (2)
- 100 g shallots (2 to 4)
- 200 g carrots (2 to 4)
- 2 cloves garlic
- 60 g cilantro (approx. 3/4 bunch)
- 40 g flat-leaf parsley (1/2 bunch)
- 30 g sun-dried tomatoes (approx. 2 tbsp)
- 200 g fine sea salt*
Preparation
Step 1
Fresh Vegetable Bouillon
by
Dawn T
in
Rouxbe Recipes
This highly-flavorful vegetable bouillon is easy to prepare and requires no cooking. Because it is so concentrated, it takes up very little space in the freezer in comparison to broth or stock.
Serves:
3 to 4
Active Time:
30 mins
Total Time:
40 mins
To prepare the vegetables, wash, trim and peel where necessary. Roughly chop all of the ingredients so they are easier to puree.
*Note: The salt is best measured by weight because different salts will vary by volume. If using kosher salt, this will be approximately 1 cup. While this may seem like a large amount of salt, it is necessary to keep the vegetables from going bad. You are basically preserving the vegetables with the salt.
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 sun-dried tomatoes 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 a bit of the paste into a jar and refrigerate so you can use it throughout the week. Place the remaining 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. Alternatively, the paste can be canned.
To prepare the bouillon, measure 1 teaspoon 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.