Best 3 Veggie Bouillon Recipes
Ever wanted to treat yourself to a delicious, nutritious, and flavorful veggie bouillon? If so, you're in the right place! This article will provide you with all the information you need to make the most out of your veggie bouillon experience. From selecting the freshest vegetables to knowing the perfect ratio of ingredients, we'll guide you through the process of creating a bouillon that will tantalize your taste buds. So let's get started and explore the incredible world of veggie bouillon!
Let's cook with our recipes!
HOMEMADE VEGGIE 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. If you don't find yourself using much bouillon, I will suggest making a half batch of this. And for those of you wanting to do a version with no salt, freeze the pureed vegetables in small amounts - say, ice cube trays, just after pureeing them. Introduce salt in whatever amount you like later in the cooking process.
Provided by Mindelicious
Categories Stocks
Time 20m
Yield 168 teaspoons, 168 serving(s)
Number Of Ingredients 11
Steps:
- 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 in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling.
- 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.
VEGGIE BOUILLON
Categories Condiment/Spread Vegetable
Number Of Ingredients 10
Steps:
- Place the first four ingredients in 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 pulse (use a spatula to push bottom matter out of the way as needed). Run the machine for a while to chop things up as finely as possible. You should end up with a moist, loose paste of sorts. Freeze in a well-sealed container. To use, start with 2 teaspoon of bouillon per cup of water, and adjust from there based on your personal preference. Makes roughly 3 1/2 cups. Serving 1 Tablespoon.
HOMEMADE VEGGIE BOUILLON
Steps:
- 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 in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling. Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.
Tips for Making Vegetable Bouillon
- Use a variety of vegetables to create a flavorful broth. Onions, carrots, celery, and garlic are all great options, but you can also add other vegetables like leeks, parsnips, or turnips.
- Roast your vegetables before adding them to the pot. This will help to concentrate their flavor and create a richer broth.
- Use a large pot to make your bouillon. This will give the vegetables plenty of room to simmer and release their flavor.
- Simmer the bouillon for at least 30 minutes, or longer if you have time. The longer you simmer it, the more flavorful it will be.
- Season the bouillon to taste with salt, pepper, and other herbs and spices. You can also add a splash of white wine or lemon juice for extra flavor.
- Strain the bouillon before using it. This will remove any solids and make it smooth and flavorful.
- Store the bouillon in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Conclusion
Vegetable bouillon is a versatile ingredient that can be used in a variety of dishes. It's a great way to add flavor to soups, stews, and sauces, and it can also be used as a base for vegetarian or vegan dishes. With a little time and effort, you can easily make your own vegetable bouillon at home. So next time you're looking for a way to add flavor to your cooking, give vegetable bouillon a try.
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