Veggie Bouillon Recipes

VEGETABLE BOUILLON

Vegetable Bouillon image

Provided by Molly O'Neill

Categories lunch, soups and stews, side dish

Time 3h10m

Yield Six servings

Number Of Ingredients 18

Ingredients

2 medium onions, peeled
3 ribs celery
2 leeks, white and light green parts only, washed well
2 parsnips, peeled
2 small carrots, peeled
2 small fennel bulbs
4 teaspoons olive oil
1 plum tomato, diced
3 quarts water
Kosher salt to taste
1 rib celery, thinly sliced on the diagonal
1 carrot, peeled and shaved with a vegetable peeler
1/2 cup pea shoots
1 small red onion, peeled and thinly sliced
1/4 cup shelled peas
1/2 fennel bulb, trimmed and finely shaved
1 leek, white and light green parts only, washed well and thinly sliced crosswise
1/4 cup mixed fresh leaves of parsley, tarragon and chervil and fennel fronds

Steps:

To make the bouillon, cut 1 of the onions, the celery, leeks, parsnips, carrots and fennel into 1-inch dice. Heat 3 teaspoons of olive oil in a large pot over low heat. Add the diced vegetables and sweat, stirring frequently, until soft but not browned, about 20 minutes.
Meanwhile, cut the other onion in half crosswise. Heat a small heavy skillet over medium-high heat until smoking. Brush with 1 teaspoon of oil. Place the onion in the skillet cut side down and cook until blackened.
Add blackened onion, tomato and water to pot and bring to a boil. Simmer for 1 1/2 hours. Season lightly with salt.
Line a strainer with a thin cotton tea towel, place over a bowl and strain the bouillon. Let the vegetables continue to drip at least 1 hour. Discard the vegetables.
To serve, bring the bouillon to a boil in a large saucepan. If using celery or carrot, add to the pot and cook for 3 minutes. Add any remaining garnishes except herbs and cook just until warmed through.
Using a slotted spoon, divide the garnishes among 6 bowls. Remove the bouillon from the heat and sprinkle in the herbs. Ladle over the vegetables and serve immediately.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1800 milligrams, Sugar 11 grams

HOMEMADE VEGGIE BOUILLON

Homemade Veggie Bouillon image

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

Ingredients

5 ounces leeks, sliced and well-washed
7 ounces fennel bulbs, chopped
7 ounces carrots, well scrubbed and chopped
3 1/2 ounces celery
3 1/2 ounces celery root, peeled and chopped (celeriac)
1 ounce sun-dried tomato
3 1/2 ounces shallots, peeled
3 medium garlic cloves
9 ounces fine grain sea salt
1 1/2 ounces flat leaf parsley, loosely chopped
2 ounces cilantro, loosely chopped

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.

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