Maybe it doesn’t look like traditional bouillon, but it tastes delicious and I like that I can actually see the vegetables in this mix. Making bouillon has been on my mind for quite some time. I ran out of my glass jar bouillon (I always keep them because of their handy size, but I don’t need any more jars) so I decided to try my hand at making my own.
It’s essentially chopping and puréeing many vegetables and A LOT of salt. Bouillon is very salty after all.
Luckily the ingredients were easy to find and were all package free. This was my first time using celeriac and yes, it mostly tastes like an earthy celery rib. Also, I expected the bouillon to be less watery, but it doesn’t bother me in the least that it is somewhat watery. I keep the flowery jar in the freezer and have a smaller jar of it in the refrigerator. I used it in a chili and it turned out wonderfully. I am very pleased with this kitchen experiment!
Perhaps I could have puréed it even more, but my bowl and chopper were overflowing with vegetables, herbs, and salt.
I basically learned how to cook better via Heidi Swanson of 101 cookbooks and this recipe came from her blog.
Peace and love,