Ingredients: |
Ingredients: 75 g leeks, sliced and well-washed
100 g fennel bulb, chopped
100 g carrot, well scrubbed and chopped
50 g celery
50 g celery root (celeriac), peeled and chopped
15 g sun-dried tomatoes
50 g shallots, peeled
2 medium garlic cloves
125 g fine grain sea salt
20 g flat-leaf parsley, loosely chopped
30 g cilantro (coriander), loosely chopped
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Directions: |
Directions:1) Place ingredients in the food processor, two or three at a time, pulsing about 20 times in between each addition. Add the salt and pulse some more. Add the leafy herbs and pulse even more. Stir herbs into the mixture so they get finely chopped.
2) When you have a loose “paste” scoop it out of the food processors and into small jars for refrigerating and freezing. Start by using 1 teaspoon of bouillon per cup of water or stock, and adjust from there based on your personal preference. |
Personal
Notes: |
Personal
Notes: Adapted from the 101 Cookbooks website. The idea is to have a bunch of umami-rich ingredients pulverized into a paste and preserved with salt to keep on hand to boost the flavor of your soups, stews or other dishes that need a flavor. Careful—a little goes a long way and this stuff is salty!
Variations: add fresh or dried mushrooms, or different leafy herbs, and play with the ratios of each ingredient according to your own tastes. My boys like instant ramen but it is the ultimate junk food. To make a somewhat healthier version, place cooked noodles, chopped vegetables (carrots, scallions, greens), and a protein of your choice (tofu, chicken, edamame, pork) into a pint mason jar, filling it about ⅔ full. Put about 1 Tbsp homemade bouillon and 1-2 teaspoons of a healthy fat (coconut or olive oil) on top and cover. When ready to eat, boil water or use your office water cooler’s hot water tap, uncover the jar, fill it up with hot water (don’t hold the jar when you do this), and put the cover back on for 3-4 minutes. Open, stir, and enjoy.
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This recipe for Homemade Bouillon is from