Homemade Veggie Bouillon

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Homemade Veggie Bouillon

Homemade Veggie Bouillon base. Dissolve 1-2 teaspoons per cup of water for a delicious instant broth for soups or with which to cook grains, etc.

Homemade Veggie Bouillon base. Dissolve 1-2 teaspoons per cup of water for a delicious instant broth for soups or with which to cook grains, etc.

One of my favorite blogs is Heidi Swanson’s 101 Cookbooks. She blogged about this basic and brilliant idea of making your own bouillon paste in a matter of minutes.  I’ve taught it in countless cooking classes and sent folks home with a jar to keep in the freezer for that last-minute risotto, soup, braise, etc. If you have a food processor, all you do is clean the appropriate veggies (carrots, onions, leeks, tomatoes, parsley . . . .) and process them until they are very finely chopped, add lots of salt, process again and spoon into a jar. Done! Nothing is cooked or sautéed. I do love veggie stock but this method of processing things raw gives a wonderful fresh, bright flavor and is quick to make and easy to store and use. When you need the broth, just spoon out 2 teaspoons of bouillon per cup of water (or more or less to your taste) and use in your respective dish. I used it soups, instead of water or stock, in risotti, to cook grains, etc.

Homemade Bouillon

This recipe requires a food processor. As Heidi notes you can also just make this with what you have. Onions, celery, carrots and parsley are enough. Use the proportions that make sense to you. Use 1/3 cup salt for each 2 cups of finely blended veggies/herbs.

5 ounces leeks, sliced and well-washed 
(about 1 medium)
7 ounces carrot, well scrubbed and chopped
 (about 3-4 medium)
3.5 ounces celery
 (about 2 big stalks)
3.5 ounces celery root (celeriac), peeled and chopped (about a 3” x 3″ chunk)
1 ounce sun-dried tomatoes
 (about 6 dried tomatoes)
1 large shallot or a 1/4 of smallish onion, peeled
1 medium garlic clove
6 ounces  sea salt or kosher salt (scant 1 cup)
1.5 ounces flat-leaf parsley, loosely chopped
 (about 1/3 of a good-sized bunch)
2 ounces  cilantro (coriander), loosely chopped (about ½ bunch)

Place the first four ingredients in your food processor and pulse about twenty times. Add the next three ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You’ll want to stir up the mixture occasionally in order to integrate it all and create a smooth paste.

You should end up with a moist, loose paste of sorts. Put the past in a quart “yogurt” container or jar freeze for use over the next few months–it keeps well for a long time! Because of all the salt it remains scoopable directly from the freezer.

Start by using 1 teaspoon of bouillon base per 1 cup, and adjust from there based on your personal preference.

Inspired by The River Cottage Preserves Handbook by Pam Corbin. The U.S. edition of the River Cottage Preserves Handbook will be available this summer.

16 Responses to “Homemade Veggie Bouillon”

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  1. […] of lemon juice and a couple of tablespoons of heavy cream at the end. And I use my homemade Veggie Bouillon instead of chicken stock, but otherwise I follow this recipe from Culinate.com […]

  2. […] cups water or veggie or chicken stock (use homemade veggie bouillon if you have […]

  3. […] 3 cups veggies broth or stock (I used my homemade Veggie Bouillon) […]

  4. […] ingredients is long but most of it is spices and the dish comes together quite quickly. If you use veggie bouillon you’ll need much less salt that the recipe below calls for. It’s extra delicious with […]

  5. […] things that make this soup especially good are good beans and homemade veggie bouillon. The former I talked about in my last post and the latter is easy to make. As you all know […]

  6. […] 1/2 cups veggie bouillon or vegetable stock (or mix veggie bouillon into chickpea cooking liquid if you have it and top off […]

  7. […] 3 1/2 cups vegetable or chicken stock (I use homemade veggie bouillon) […]

  8. […] the sausage cut into half-rounds. After all that was starting to brown I tossed in the rice, some veggie bouillon, covered it and brought it to a boil, then turned it down and walked away–for about an […]

  9. […] general/ad hoc sort of way.  I cook extra beans and grains to freeze for later use, have veggie bouillon in the freezer, and sometimes have a few hard-boiled eggs in the fridge. And that, along with a […]

  10. […] cups veggie bouillon broth (or other veggie or chicken […]

  11. […] same pot with just some garlic, parsley and a little tomato and some good broth of your choosing or veggie bouillon–my favorite.  Dress it up with some more parsley, some parmesan and a drizzle of good olive […]

  12. […] I made a quick bechamel, but for the first time ever used half milk and half veggie bouillon (yes, I know you’re probably tired of hearing about the stuff but it is transformative). Then […]

  13. […] are heavy on the cheese and/or milk.  However, in this version, some simple broth or stock  (or veggie bouillon) provides the moisture and thyme, salt and pepper are the only seasonings and the result is light […]

  14. […] think of this as another element in my prepared pantry. A term I use to describe all those things (veggie bouillon, cooked, frozen beans, etc.) that enable you to make fast food with real, wonderful ingredients. I […]

  15. […] cumin seeds 1/4 cup chopped cilantro 1/2 teaspoon turmeric 1/2 teaspoon Garam Masala 3-4 cups  veggie bouillon broth or water […]

  16. […] pieces) 1 1/2 cups vegetable stock or chickpea cooking liquid seasoned with 2 teaspoons of homemade veggie bouillon base 1 1/2 cups coconut milk (full fat if at all possible) 1 tablespoon brown or yellow mustard […]



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