|Vegetable Stock Bouillon|
Homemade stock bouillon. I had never considered making this myself until I came across it at 101 Cookbooks and had to do it! I usually make my vegetable stocks on the stove, but for those times that you don’t have 5 hours to slowly draw the flavour and nutrients out of your ingredients, this is a fab ‘cheats’ method.
Stock bouillon is a wonderful thing to make because you know that you are not eating any of the added extras that are often found in stock cubes or powdered stocks such as preservatives, yeast extract, MSG, and sugar. You can use this stock in soups, stews, risottos, or anywhere you need a vegetable broth. The flavour is so fresh and clean, and you can adjust it by adding whatever vegetables and spices you like to make it your own. I’m thinking about a capsicum and chilli version next time. Here’s what to do.
You will need:
75g leeks, chopped
100g fennel bulb, chopped
100g carrot, chopped
100g celery, chopped
20g sundried tomatoes, sliced
2 garlic cloves, peeled and roughly chopped
100g fine celtic sea salt
50g fresh herbs, roughly chopped (I used parsley and coriander)
Add the leek, fennel, carrot and celery to a food processor and process until chunky. Add tomatoes and garlic and process some more. Add the salt, process until incorporated. Finally add the fresh herbs and process until smooth-ish. I left mine quite chunky as I like to see the little pieces of loveliness floating around.
Keep in mind that this is quite a salty stock, and you can play around with the amounts according to your taste. This version uses around 3/4 tsp to 1 cup of liquid when making recipes. You can keep the stock in the fridge for a