Homemade Bouillon

I guess you already know I don’t like to use stock cubes and things similar to this so that my meals taste better. I like to make my stuff at home, this way I know what’s in them, just vegetable :).

Months ago I dried some vegetables on the radiator, so this time, I wanted to try something else.

I gathered all the vegetable I wanted to use, I prepared them, chopped them and blend them. That easy!

I used these ingredients:

  • 2 carrots
  • 1 parsnip
  • 1 stalk of celery
  • a little bit of celery root
  • 1 leek
  • 1/2 a bell pepper
  • celery and parsley leaves
  • one tomato
  • 2 cloves of garlic
  • 2 tablespoons of salt

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I cut everything finely and blend them until it became a paste.

IMG_20160226_165257 (1)

 

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You end up with a moist paste you can use in many meals. But be careful, season your meal after you taste it so that you don’t ruin it because this paste has salt.

Keep the bouillon in the fridge for the next week and the rest of it keep it in the freezer.

Homemade bouillon
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 2 carrots
  2. 1 parsnip
  3. 1 stalk of celery
  4. a little bit of celery root
  5. 1 leek
  6. 1/2 a bell pepper
  7. celery and parsley leaves
  8. one tomato
  9. 2 cloves of garlic
  10. 2 tablespoons of salt
Instructions
  1. Cut everything finely and blend them until it becomes a paste.
  2. You end up with a moist paste you can use in many meals. But be careful, season your meal after you taste it so that you don’t ruin it because this paste has salt.
  3. Keep the bouillon in the fridge for the next week and the rest of it keep it in the freezer.
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