Vegetable Bouillon
Fresh vegetables and herbs are blended to make a highly flavorful fresh bouillon
Ingredients
- ½ pound (200 grams) carrots, roughly chopped
- 1 cup (100 grams) celeriac/celery root (1 small) peeled and roughly chopped
- ¾ cup (200 grams) fennel bulb, roughly chopped
- 2 cups (150 grams) leeks, white and light green part only, rinsed and roughly chopped
- 1 cup (100 grams) celery, chopped
- ½ cup (100 grams) shallots, peeled and chopped
- 2 garlic cloves peeled
- 2 tablespoons (30 grams) sun-dried tomatoes, drained of any oil
- ½ cup (130 grams) fine sea salt *see note
- Small handful fresh cilantro
- Small handful flat-leaf parsley
Instructions
- If you don’t have a large food processor, you can work in 2 batches.
- Add the carrots and celeriac to the food processor, pulse until broken down and finely chopped. Add the fennel, leeks, celery, shallots and garlic, pulse until finely chopped. Add the sun-dried tomatoes and pulse until well blended then salt and pulse a few more times. Finally, add the herbs and pulse until well mixed together until you have a paste.
Video
Notes
* The salt is best measured by weight because different salts will vary by volume. If using kosher salt, you will need approximately ½ cup plus 1 tablespoon (150 grams). 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.
Nutrition
Serving: 1 | Calories: 3kcal | Carbohydrates: 1g | Sodium: 7mg