This Homemade Bouillon is great if you don’t want to use bouillon cubes, or store-bought seasonings, that are filled with salt.
- 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
Chop every vegetable and blend them until you have a fine paste.
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.
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