Homemade vegetable bouillon

22.2.2014

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homemade-vegetable-bouillon

I use vegetable bouillon all the time in my cooking, and not just for soups. I love the way it amplifies the flavours in risottos, curries, stews, chillies, and even in warm salads with roasted/braised vegetables. Sometimes, I liked to sprinkle some bouillon powder onto my simmering dishes instead of salt, to add depth and complexity in addition to the salty kick.

What I don’t love about vegetable bouillon powder? All of the ingredients in it that aren’t vegetables. Some companies are better than others, to be sure (Harvest Sun, for example, makes a pretty good one), but many contain a whole host of ingredients I’ve never heard of before. How do you feel about corn syrup solids in your bouillon? What about hydrolyzed soy/corn protein? Monosodium glutamate (commonly known as MSG)? Tricalcium phosphate? Disodium guanylate? Disodium inosinate? Maltodextrin? silicon dioxide? Sulphites? Traces of milk ingredients?

Or, my personal favourite, “Colour”?

homemade-vegetable-bouillon

By the time I stumbled across the recipe for homemade vegetable bouillon on Noms for the Poor, I was beyond ready to start putting the actual veggies back in my bouillon, minus all the junk. So I busted out the ol’ food processor, enlisted one of my roommates (thanks, Monika!), and got down to work.

The beauty of this bouillon is that it can easily be adjusted according to what you have in your fridge, and that the measurements don’t have to be overly precise. We were using my very old, non-digital scale, which basically only weighed items by increments of 100g — we did a lot of eyeballing, and didn’t sweat it.

One thing I will say is that the amount of salt recommended in the original recipe (200g) is a lot of salt. It’s meant to preserve the bouillon in the fridge, and to keep it scoopable from the freezer should you be freezing it. Instead, I cut the salt in half, divided the bouillon into about 8 little storage containers, and keep one in the fridge to use right away; I’ll defrost the others as I need them. Still, because of the salt, I’d start with only 1 teaspoon of the bouillon per 1 cup of liquid, and add more later, to taste.

homemade-vegetable-bouillon

Ooh! One more thing: this recipe makes quite a lot of bouillon, so you may have to process it in batches. I made mine in a 4L food processor, and was barely able to cram it all in. Bouillon for months!

Homemade vegetable bouillon

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Roughly 8 (110ml) jars worth

A quick, easy way to make vegetable bouillon that will last you for months. Great for soups, risottos, curries -- just sub in anywhere that calls for vegetable broth!

Ingredients

  • 150 g leeks, sliced & washed
  • 200 g fennel bulb, chopped
  • 200 g carrot, peeled & chopped
  • 100 g celery, chopped
  • 100 g celery root (celeriac), peeled & chopped
  • 30 g sun-dried tomatoes or tomato paste
  • 10 g shallots, peeled
  • 3 medium garlic cloves
  • 80 - 200 g fine grain sea salt
  • 40 g flat-leaf parsley, loosely chopped
  • 60 g cilantro, loosely chopped

Directions

  1. Process the first four ingredients in the food processor until fine, then add the next four ingredients and salt, pulsing until combined. Last, add the parsley and cilantro, and process until you have a loose, moist paste.
  2. Store bouillon in airtight containers in the freezer. It will last for months and you can always keep a small jar in the fridge for ready use. (If you use the full amount of salt, however, the bouillon won't freeze completely and will remain scoopable, even straight from the freezer.)
  3. Start with 1 teaspoon of bouillon for each cup (250 ml) of water, then adjust to your tastes.
http://toughcookieblog.com/homemade-vegetable-bouillon/

 

 

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4 Responses to “Homemade vegetable bouillon”

  1. Bobby Hackett September 18, 2015 at 9:17 PM #

    I’m wondering if anyone knows if there is a way to dehydrate this for long term storage.

    • toughcookie September 23, 2015 at 1:35 PM #

      Bobby, unfortunately I have no experience trying to preserve the bouillon that way. But if it’s packed into small containers, they don’t take up much space at all in the freezer, and you can keep the current one you’re using in the fridge for weeks without spoilage because there’s enough salt to preserve it in the recipe. Hope this helps!

  2. Pablo-r4001 on food52 April 13, 2015 at 2:27 PM #

    Hey I put this recipe on food52, Gave you ALL THE CREDIT. This is really good stock stuff. Thank you.

    • toughcookie April 14, 2015 at 3:05 PM #

      Hi Pablo! Glad you liked the recipe, and thank you for posting the credit link — I really appreciate it!