Category Archives: Bouillion

Vegetable Bouillon

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bouillon_recipe_2

Yield: 3.5 cups

Vegetable Bouillon

Prep Time 40 minutes
Total Time 40 minutes

Ingredients

  • 5 ounces / 150 g leeks, sliced and well-washed
  • 7 ounces / 200g fennel bulb, chopped
  • 7 ounces / 200g carrot, well scrubbed and chopped
  • 3.5 ounces / 100 g celery
  • 3.5 ounces / 100g celery root (celeriac), peeled and chopped
  • 1 ounce / 30g sun-dried tomatoes
  • 3.5 ounces / 100g shallots, peeled
  • 3 medium garlic cloves
  • 9 ounces / 250g fine grain sea salt
  • 1.5 ounces / 40 g flat-leaf parsley, loosely chopped
  • 2 ounces / 60g cilantro (coriander), loosely chopped

Instructions

  2. Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, 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 they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades.
  3. You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling.
  4. Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.
© Laurie

 

Beef Bouillon Cubes

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Yield: 2 trays

Beef Bouillon Cubes

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 3 cups celery, minced
  • 3 cups carrots, minced
  • 2 onions, minced
  • 2 tablespoons salt
  • 1⁄2 lb ground beef

Instructions

  2. Combine all ingredients in a saucepan without any liquid.
  3. Cook over very low heat, covered, for 1 hour.
  4. Place contents into a blender or food processor and process until smooth.
  5. Pour into ice cube trays and freeze.
  6. Use a cube of bouillon to enhance the flavor of gravy or soup.
© Laurie