It is right there, ready to add a little extra flavor to all your recipes. This is one of the best things to have in your pantry and a perfect example of "freezer preserving". Once made it sits there waiting patiently until you need some, homemade Vegetable Bouillon Concentrate 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.
The food processor does all the work!
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 Concentrate will become your new best friend...it will save you time, and money (no more wasted celery), give added flavor, and best of all, is easy to make! Come on then, get inspired, springtime is here! Gather the ingredients and give it a go...
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
 |
| Vegetables for Homemade Vegetable Bouillon Paste |
Homemade Vegetable Bouillon Concentrate
adapted from: cook with what you have
adapted from: cook with what you have
UPDATED: 02.11.2024
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.
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
Peel the carrots, or scrub well if leaving the peel on. Wash and trim the celeriac root. Carefully clean the leeks removing any sand.
Cut the cleaned vegetables into chunks. Process in the food processor 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 for use: 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 for use: 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 Bouillon 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.
You may also enjoy:
#scratchmadefoodforyourfamily
#DIYfrozenconvenience!
#DIYHomemadeHousehold
Thanks for stopping by!
We
offer new and delicious recipes as well as DIY ideas for your home, regularly.
Feel free to drop us an email request for any question or recipe you may be
looking for. In addition, like all our guests, we invite you to come for a visit
again and again for new recipes, and my down-home take on frugal ways to keep
your home in tip top shape.
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS, friends, and family
who love good food and household ideas might love us too! Tell them about us,
and thanks for the referral!
Scratch
Made Food! & DIY Homemade Household proudly shares with these generous link
parties featured here.
Printable "copy and paste" version:
Homemade Vegetable Bouillon Concentrate
adapted from: cook with what you have
adapted from: cook with what you have
02.11.2024
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.
Add parsley and salt, pulse to mix in.
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
Peel the carrots, or scrub well if leaving the peel on. Wash and trim the celeriac root. Carefully clean the leeks removing any sand.
Cut the cleaned vegetables into chunks. Process in the food processor using a pulse method until the mixture is consistent.
Add parsley and salt, pulse to mix in.
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 for use: 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 for use: 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 Bouillon Concentrate. Keep tightly covered in the freezer for six months to a year.
~~~~
Think I'll use my VitaMix and pulse with it.
ReplyDeleteNickie, that should work great! I just got one, and can't wait to make more with it!
DeleteSo simple, economic, and time saving. LOVE this idea. Any leftover liquid from cooking veggies I put in a freezer jar and freeze, until I need stock for vegetable soup. I saw veg bouillon concentrate at Senior-Salon-Pit-Stop-297. My contributions to the party this week are posts#28 through 32. Enjoy each day and be well!
ReplyDeleteNancy, thank you!
DeleteThis would have such an amazing flavor! So much better than store-bought, powdered bouillon. Wow. Thanks for sharing this post at the Will Blog for Comments #25 linkup. :)
ReplyDeleteJennifer, it is very handy to have in the freezer!
DeleteI wish I had a bigger freezer! Happy Valentine's Day! Thanks for sharing the What's for Dinner party - have a fabulous day!
ReplyDeleteHelen, thank you and thanks for hosting!
DeleteYou always have the coolest ideas!
ReplyDeleteLeslie, thank you!
DeleteOoo, homemade bullion sounds great and how convenient to have on hand.
ReplyDeleteThanks so much for sharing this with Sweet Tea & Friends this month dear friend.
Paula, thank you so much for the wonderful link party you offer at Sweet Tea and Friends! Have a great week ahead, and thanks for stopping by, I appreciate it!
Delete