Best 2 Homemade Veggie Bouillon Recipes
Immerse yourself in a culinary symphony of flavors with our homemade veggie bouillon recipe, a versatile foundation for your culinary creations. This savory broth, brimming with the goodness of fresh vegetables, herbs, and spices, elevates soups, stews, gravies, and sauces to new heights. Discover the art of crafting this flavorful elixir and explore a medley of delectable recipes that showcase its transformative power, from hearty vegetable soups to rich and flavorful stews. Unleash your inner chef and embark on a journey of culinary exploration with our comprehensive guide to homemade veggie bouillon.
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE VEGGIE BOUILLON
This recipe requires a food processor. I have a 8-cup / 2 liter / 2 quart model, and needed every cubic inch of it. I found the best approach if you are tight for space in your food processor is to add a few of the ingredients, then pulse a few times. The ingredients collapse and free up more space for the next few ingredients. If you don't find yourself using much bouillon, I will suggest making a half batch of this. And for those of you wanting to do a version with no salt, freeze the pureed vegetables in small amounts - say, ice cube trays, just after pureeing them. Introduce salt in whatever amount you like later in the cooking process.
Provided by Mindelicious
Categories Stocks
Time 20m
Yield 168 teaspoons, 168 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Makes roughly 3 1/2 cups.
HOMEMADE VEGGIE BOUILLON
Steps:
- 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.
Tips:
- Use a variety of vegetables to create a flavorful broth. Some good options include carrots, celery, onions, leeks, parsnips, turnips, and mushrooms.
- To add even more flavor, roast the vegetables before adding them to the pot. This will caramelize the sugars and create a richer flavor.
- Use a large pot so that the vegetables have plenty of room to simmer. This will help to extract the maximum flavor from the vegetables.
- Simmer the broth for at least 1 hour, or longer if you have the time. The longer the broth simmers, the more flavorful it will be.
- Strain the broth before using it to remove any solids. You can use a fine-mesh sieve or a cheesecloth-lined colander.
- Store the broth in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Conclusion:
Making your own vegetable bouillon is a great way to add flavor to your cooking. It's easy to make, it's healthy, and it's a great way to use up leftover vegetables. So next time you're looking for a flavorful addition to your soup, stew, or sauce, reach for your homemade vegetable bouillon. You won't be disappointed!
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