Homemade Bouillon Paste Recipes

HOMEMADE BOUILLON PASTE

Homemade Bouillon Paste image

Yield 4 servings

Number Of Ingredients 9

Ingredients

150 grams leeks
200 grams fennel-bulbs
200 grams carrots
200 grams celery (I preferred roots)
30 grams sun-dried tomatoes
100 grams shallots, peeled
3 mediums garlic-cloves, peeled
150 grams fine grain sea salt
80 grams flat-leaf parsley

Steps:

Wash the vegetables. Slice the leeks. Peel the celery. Chop the fennel, carrots, celery, shallots and garlic. Chop the parsley loosely. If you are using an immersion blender, it's easier for you to cut the vegetables into smaller pieces. Place the first four ingredients in your food processor and pulse about 20 times. Or puree with your immersions blender. Add the other ingredients and puree as long as you get a moist paste. If you use an immersion blender it can take over 5 minutes.
Fill in a jar and keep it in the fridge. Freeze the rest in portions.
Use 2,5 tsp. of bouillon per 250ml (1 cup) boiling water.

HOMEMADE BEEF BOUILLON CUBES

Homemade Beef Bouillon Cubes image

What a find! For dietary reasons, using purchased bouillon cubes are not an option for me. This is from Angela Papaiz who contributed to the Brazilian Children's Fund Cookbook. Prep time depends on how fast you chop. LOL I will over estimate on my timing.

Provided by GinnyP

Categories Meat

Time 1h40m

Yield 2 trays

Number Of Ingredients 5

Ingredients

3 cups celery, minced
3 cups carrots, minced
2 onions, minced
2 tablespoons salt
1/2 lb ground beef

Steps:

Combine all ingredients in a saucepan without any liquid.
Cook over very low heat, covered, for 1 hour.
Place contents into a blender or food processor and process until smooth.
Pour into ice cube trays and freeze.
Use a cube of bouillon to enhance the flavor of gravy or soup.

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