VEGETABLE BOUILLON
Provided by Molly O'Neill
Categories lunch, soups and stews, side dish
Time 3h10m
Yield Six servings
Number Of Ingredients 18
Steps:
- To make the bouillon, cut 1 of the onions, the celery, leeks, parsnips, carrots and fennel into 1-inch dice. Heat 3 teaspoons of olive oil in a large pot over low heat. Add the diced vegetables and sweat, stirring frequently, until soft but not browned, about 20 minutes.
- Meanwhile, cut the other onion in half crosswise. Heat a small heavy skillet over medium-high heat until smoking. Brush with 1 teaspoon of oil. Place the onion in the skillet cut side down and cook until blackened.
- Add blackened onion, tomato and water to pot and bring to a boil. Simmer for 1 1/2 hours. Season lightly with salt.
- Line a strainer with a thin cotton tea towel, place over a bowl and strain the bouillon. Let the vegetables continue to drip at least 1 hour. Discard the vegetables.
- To serve, bring the bouillon to a boil in a large saucepan. If using celery or carrot, add to the pot and cook for 3 minutes. Add any remaining garnishes except herbs and cook just until warmed through.
- Using a slotted spoon, divide the garnishes among 6 bowls. Remove the bouillon from the heat and sprinkle in the herbs. Ladle over the vegetables and serve immediately.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1800 milligrams, Sugar 11 grams
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Kimora Simmons
[email protected]This is the best vegetable bouillon recipe I've ever tried. It's so easy to make and it tastes amazing. I will definitely be making this again and again.
Adeshina Oladigbolu
[email protected]This bouillon is a great way to add flavor to vegetarian and vegan dishes. I especially like to use it in soups and stews.
moskan singa
[email protected]I was hesitant to try this recipe because I'm not a fan of celery, but I'm so glad I did. The celery flavor is very subtle and it adds a nice depth of flavor to the bouillon.
Akeem David
[email protected]This bouillon is a great way to use up leftover vegetables. I always have a bag of veggie scraps in my freezer, and now I know what to do with them!
Fateme
[email protected]I've never been a fan of store-bought bouillon cubes, but this homemade bouillon is a game-changer. It's so much more flavorful and versatile.
md savor kaun
[email protected]I'm always looking for ways to reduce my sodium intake, so I appreciate that this recipe uses less salt than some other bouillon recipes.
Giada Tropicabono
[email protected]This was my first time making vegetable bouillon and it turned out great! I was surprised at how easy it was to make.
Siyabonga Khumalo
[email protected]I love that this recipe uses all fresh vegetables. It makes the bouillon taste so much more flavorful.
big bankz
[email protected]This bouillon is a staple in my kitchen. I use it to make soups, stews, and sauces. It's also great for adding flavor to rice and pasta dishes.
CosmicCat
[email protected]I've tried many vegetable bouillon recipes, but this one is by far the best. The flavors are perfectly balanced and it's so easy to make.
Umair king Umair king
[email protected]This vegetable bouillon was a lifesaver! I was making a soup and needed a flavorful broth in a pinch. This recipe came together quickly and easily, and the bouillon added the perfect amount of depth and richness to my soup.