Photo by: Lena
Homemade Bouillon Paste
Food 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
Recipe preparation:
1 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. 2 Fill in a jar and keep it in the fridge. Freeze the rest in portions. 3 Use 2,5 tsp. of bouillon per 250ml (1 cup) boiling water.
Recipe source: Foodista recipe
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