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
-
- 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.
- 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.
- Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.
