Vegetable Bouillon-making your own is so much better than purchasing expensive stock or dehydrated cubes of sodium! Perfect for soup and rice bases.
Ingredients
1 cup (250 g) celery, died large
1 lb (454 g) celeraic ( about 1 celery root), peeled and diced
½ lb (about 232 g) fennel-about 1 bulb, diced large
1 lb (454 g) carrots, diced large
3 oz (82 g) sun-dried tomatoes, not packed in oil, and soaked in hot water for 10 minutes & drained. To learn how to dehydrate your own,
click here
1½ pounds (600 g) leeks, cleaned and sliced as shown above
4 tbsp minced garlic
4 oz mushrooms
about 1 bunch/60 g parsley
1⅓ (about 300 g) cups of kosher salt
Instructions
Place veggies into food processor in stages. The large amount is best done in 3 cup increments, to properly pulse them into small enough sizes.
Once all veggies are processed to a fine blend, add them to a large bowl. Continue to process until all veggies are uniform in size.
Add salt and stir into veggies. Allow the vegetables to continue to release moisture, discard any excess moisture. If desired, you can re-process the mixture.
Package vegetable bouillon into either glass canning jars, or quart-sized plastic containers for freezing. If using glass, be sure to allow for room for expansion during freezing.
Use 1 tsp of bouillon per cup of water in recipes like rice or as a soup base.
To make rice:
cups water+ 2 tsp bouillon+ 1 cup brown or black rice-pressure cook stovetop for 12 minutes
In Instapot (electric pressure cooker) 1½ cups water + 2 tsp bouillon+ 1 cup rice-use rice setting to cook
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/soups-stews/vegetable-bouillon/