I love having Homemade Vegetable Bouillon Paste in my freezer. It is right there, ready to add extra flavor to all our recipes. This is one of the best things to have in your pantry and a perfect example of "freezer preserving". Waiting patiently until you need a bit of extra flavor, Homemade Vegetable Bouillon will provide instant (and delicious) flavor to everything you cook. Plus it is a real space saver, no more containers of frozen vegetable stock in the freezer.
With spring breaking free, Farmer's Markets are opening up again. Even in our little town, we are seeing all the little markets come alive with renewed commerce activity and beautiful produce to offer. It seemed like winter lasted a long time this year...and I can tell you that I am looking forward to lighter soups, stews, and dishes of all kinds, exactly the ones that springtime seems to inspire.
This Homemade Vegetable Bouillon Paste will become your new best friend...it will save you time, and money (no more wasted celery), added flavor, and best of all, is easy to make! Come on then, get inspired, springtime is here!
Ingredients needed for this recipe:
- carrots
- celery
- celeriac root
- leeks
- shallots
- garlic
- dried tomatoes
- parsley
- sea salt
- cutting board
- paring knife
- food processor
- measuring cups
- silicone spatula
- freezer storage jar or container with a tight-fitting lid
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| Vegetables for Homemade Vegetable Bouillon Paste |
Homemade Vegetable Bouillon Paste
adapted from: cook with what you have
2-3 carrots, scrubbed - peeled if desired
2-3 stalks celery
1 small celeriac root, peeled and trimmed of any woody parts
1-2 shallots
2-3 cloves garlic
1-2 leek, white part only
6-8 dried tomatoes
1 bunch flat-leaf parsley
2/3 c sea salt
Add parsley and salt, pulse to mix in.
You will need to open the processor bowl and bring the contents from the bottom to the top, pulse several times, and repeat bringing the bottom to top.
adapted from: cook with what you have
2-3 carrots, scrubbed - peeled if desired
2-3 stalks celery
1 small celeriac root, peeled and trimmed of any woody parts
1-2 shallots
2-3 cloves garlic
1-2 leek, white part only
6-8 dried tomatoes
1 bunch flat-leaf parsley
2/3 c sea salt
Cut cleaned vegetables into chunks. Process using a pulse method until the mixture is consistent.
Add parsley and salt, pulse to mix in.
You will need to open the processor bowl and bring the contents from the bottom to the top, pulse several times, and repeat bringing the bottom to top.
Finish pulsing to mix all ingredients together.
Spoon into freezer jar(s), and freeze for storage. Due to the salt content, this will not freeze hard, making it very easy to spoon out the amount you want, each time you use it.
To use: start with 2 t per cup of water/liquid, adjust per your own taste preferences.
Additional suggestions: add to water when cooking rice, stir a spoonful into the pan drippings from a roast, simmer and serve as a simple pan sauce, add to any other liquid or broth when making soup or even mashed potatoes.
Spoon into freezer jar(s), and freeze for storage. Due to the salt content, this will not freeze hard, making it very easy to spoon out the amount you want, each time you use it.
To use: start with 2 t per cup of water/liquid, adjust per your own taste preferences.
Additional suggestions: add to water when cooking rice, stir a spoonful into the pan drippings from a roast, simmer and serve as a simple pan sauce, add to any other liquid or broth when making soup or even mashed potatoes.
Storage options for Vegetable Bouillion Concentrate. Keep tightly covered in the freezer for six months to a year.
UPDATE:
For your convenience, a "copy and paste" version of Vegetable Bouillon Concentrate has been
included below.
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Printable "copy and paste" version:
Homemade Vegetable Bouillon Paste
adapted from: cook with what you have
2-3 carrots, scrubbed - peeled if desired
2-3 stalks celery
1 small celeriac root, peeled and trimmed of any woody parts
1-2 shallots
2-3 cloves garlic
1-2 leek, white part only
6-8 dried tomatoes
1 bunch flat-leaf parsley
2/3 c sea salt
Add parsley and salt, pulse to mix in.
adapted from: cook with what you have
2-3 carrots, scrubbed - peeled if desired
2-3 stalks celery
1 small celeriac root, peeled and trimmed of any woody parts
1-2 shallots
2-3 cloves garlic
1-2 leek, white part only
6-8 dried tomatoes
1 bunch flat-leaf parsley
2/3 c sea salt
Cut cleaned vegetables into chunks. Process using a pulse method until the mixture is consistent.
Add parsley and salt, pulse to mix in.
You will need to open the processor bowl and bring the contents from the bottom to the top, pulse several times, and repeat bringing the bottom to top.
Finish pulsing to mix all ingredients together.
Spoon into freezer jar(s), and freeze for storage. Due to the salt content, this will not freeze hard, making it very easy to spoon out the amount you want, each time you use it.
To use: start with 2 t per each cup of water/liquid, adjust per your own taste preferences.
Additional suggestions: add to water when cooking rice, stir a spoonful into the pan drippings from a roast, simmer and serve as a simple pan sauce, add to any other liquid or broth when making soup or even mashed potatoes.
Spoon into freezer jar(s), and freeze for storage. Due to the salt content, this will not freeze hard, making it very easy to spoon out the amount you want, each time you use it.
To use: start with 2 t per each cup of water/liquid, adjust per your own taste preferences.
Additional suggestions: add to water when cooking rice, stir a spoonful into the pan drippings from a roast, simmer and serve as a simple pan sauce, add to any other liquid or broth when making soup or even mashed potatoes.
Storage options for Vegetable Bouillion Concentrate. Keep tightly covered in the freezer for six months to a year.
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