Homemade Bouillon, a veggie paste that supposedly keeps for 6 months if placed in a

C

curious1

Well-known member
sterilized jar and refrigerated.

This looks really interesting and as Lisa said above, the canned versions aren't very good. I saw it this morning on the blog, 101 Cookbooks.

Homemade 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. Also, it is worth noting, Pam suggests preserving the bouillon in sterilized jars for up to six-months, but I was too lazy to do any sterilizing, and opted for the freezer.

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

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, and freeze the remaining 3/4 for use later. Because of all the salt it never actually solidifies making it easy to spoon directly from the freezer if needed.

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.

http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html

 
This looks to be the original version of the recipe, but I think I'd refrigerate.

Today I made 3 pots of a vegetable bouillon stock base that you can keep on the shelf for up to 6 months. I have to admit my doubts about it, but nothing venture nothing gain. This recipe comes from the River Cottage Handbook, No. 2, Preserves. While I give the vegetables and herbs I use below, so long as you keep to weights you can use just about anything (although I think parsley has to stay in as one of the foundation herbs), just what you have available in the garden, but make sure you use lots and lots of vegetables. You will need either a very good blender or a food processor for this.

Ingredients: (weights given are prepared weights, items need to be peeled etc.)
250 gram leek
200 gram fennel
200 gram carrot
250 gram celeraic
50 gram sun dried tomatoes
2-3 garlic cloves
100 gram parsley
100 gram coriander
250 gram salt

Pop all ingredients into a blender or food processor and blend together - you will get a moist, granular paste. Spoon into sterlised containers and seal with vinegar-proof lids.

To make into a base/stock, use two teaspoons to 500 ml of hot water.

Once opened, put jar into the fridge. Unopened they are supposed to last up to 6 months on the shelf.

http://nonsuchkitchengardens.com/wordpress/?p=450

 
Curious, I love this idea!

I am going to make this today and freeze in some ice cube trays. This will be wonderful to have on hand for making soups. What a great idea, thanks for posting this.

 
I wasn't able to find the celery root or the fennel, so I will have to adapt it a bit.

I would have left the fennel out anyways since Bub doesn't like it. I have a recipe for vegetable stock that I wanted to try out so I will use some of the ingredients in that to make mine. I will let you know how it turns out.

 
Hi Curious, this is what I did:

I used my digital scale so that I would have accurate measurements.

5 ounces leeks
3 1/2 ounces green peppers
7 ounces carrots
4 ounce celery
1 1/2 ounces sun-dried tomatoes
6 cloves garlic
7 ounces yellow onion
1 1/2 ounces flat-leaf parsley
2 ounces cilantro
9 ounces Kosher salt

I pulsed like the recipe said, but after tasting a teaspoon in a cup of water, I decided to add the onion, so I had to pretty much puree it. The flavor is fresh but I think I might want to cut back on the salt a little. I used a coarser grain of salt then called for and it is quite salty. However when cooked in a soup or stew with lots of liquid, vegetables and meat, the salt might be fine. I really like this concept, and all the variations are endless. A great way to clean out your vegetable crisper, and during the summer when all the herbs are fresh and abundant, you can make up all kinds of flavor combinations. This is a definite keeper for me. Thanks for posting it!

 
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