Homemade Vegetable Bouillon Recipe

Name: Homemade Vegetable Bouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Leek, White And Light-green Only, Cleaned And Thinly Sliced; 1/4 cups Shallots, Thinly Sliced; 1 Tablespoon Ginger, Minced; 1- 1/2 teaspoon Garlic, Minced; 1 cup Kosher Salt; 2 cups Carrot, Grated; 2 cups Celery, Chopped; 1 cup Shiitake Mushrooms, Stems Discarded And Chopped; ⅓ cups Sun-Dried Tomatoes, Chopped; 2 cups Fennel, Stalks And Core Discarded, Chopped; 1 cup Cilantro, Large Stems Discarded, Lightly Packed; 1 cup Parsley, Lightly Packed (stems Ok); 2 teaspoons Fresh Thyme, Chopped; 1 whole Lemon Zest

Servings: persons

2 cups Leek, White And Light-green Only, Cleaned And Thinly Sliced
1/4 cups Shallots, Thinly Sliced
1 Tablespoon Ginger, Minced
1- 1/2 teaspoon Garlic, Minced
1 cup Kosher Salt
2 cups Carrot, Grated
2 cups Celery, Chopped
1 cup Shiitake Mushrooms, Stems Discarded And Chopped
⅓ cups Sun-Dried Tomatoes, Chopped
2 cups Fennel, Stalks And Core Discarded, Chopped
1 cup Cilantro, Large Stems Discarded, Lightly Packed
1 cup Parsley, Lightly Packed (stems Ok)
2 teaspoons Fresh Thyme, Chopped
1 whole Lemon Zest

1
In a food processor, pulse, then process the leek, shallot, ginger and garlic and 1/3 of the salt to a very, very fine chop.
2
Remove to a large bowl.
3
Next, add the carrot, celery, shiitake mushrooms and sun-dried tomatoes, and another 1/3 of the salt to the processor and pulse/process to the same fine chop.
4
Remove to the bowl with the leek mixture.
5
Repeat the process with the fennel, cilantro, parsley, thyme, lemon zest and the last of the salt.
6
Add this to the bowl with the leek and carrot mixtures and mix well.
7
The mixture should now resemble a thick wet paste.
8
If necessary, process again to achieve the desired wet (almost sloppy) texture.
9
Transfer to sterile containers and freeze.
10
To serve, mix 1 teaspoon Homemade Vegetable Bouillon with 1 cup boiling water.
11
Adjust to taste.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Leek, White And Light-green Only, Cleaned And Thinly Sliced, 1/4 cups Shallots, Thinly Sliced, 1 Tablespoon Ginger, Minced, 1- 1/2 teaspoon Garlic, Minced, and more.

Yes, Homemade Vegetable Bouillon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Vegetable Bouillon

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