Homemade Vegetable and Herb Bouillon Cubes Recipe

Homemade Vegetable and Herb Bouillon Cubes Recipe

Ingredients:

2 cups fresh parsley, chopped

1 cup celery leaves, chopped

1 cup carrots, peeled and chopped

1 cup leek, chopped (white and light green parts only)

1/2 cup sun-dried tomatoes, chopped

1/4 cup salt (adjust to preference)

6 garlic cloves, minced

Zest of 1 lemon

2 tablespoons olive oil or as needed

Instructions:

Prepare the Vegetable Mixture:

Combine parsley, celery leaves, carrots, leek, sun-dried tomatoes, garlic, and lemon zest in a food processor.

Pulse until finely chopped and well combined.

Cook the Mixture:

1. • Transfer the mixture to a large skillet and add olive oil.
   • Cook over medium heat for about 5-7 minutes, stirring frequently, until the vegetables are tender and fragrant.
2. Add Salt and Process:
   • Add salt to the mixture and stir well to integrate. Salt not only seasons the mixture but also helps in preserving the cubes.
   • Transfer the mixture back to the food processor and pulse until it forms a thick paste.
3. Shape and Store the Bouillon:
   • Line a baking sheet with parchment paper.
   • Spread the mixture evenly over the parchment, about 1/2 inch thick.
   • Place another sheet of parchment on top and flatten using a rolling pin.
   • Remove the top parchment and score the mixture into cube-sized pieces using a knife.
   • Freeze the tray until the bouillon is firm, then break along the scored lines.
   • Store the cubes in an airtight container or bag in the freezer.

Usage:

• Use these homemade bouillon cubes to flavor soups, stews, sauces, and more. Simply add one cube to a pot of boiling water or directly into the dish as it cooks.

These bouillon cubes are a fantastic way to utilize and preserve fresh herbs and vegetables, ensuring you always have a burst of flavor on hand for your cooking needs.