Vegetable bouillon recipe
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Servings
24 cubes
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Calories
22 kcal
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Course
Others
Vegetable bouillon recipe
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 Tablespoon olive oil
- 3 bay leaf
- 6 oz salt
2.2 lb Mixed Vegetables
- 2 carrot
- 1 zucchini
- onion
- 1 potato
- 4 celery sticks
- 5 oz pumpkin
Instructions
- Wash and chop vegetables into 1/2-inch pieces.
- Heat olive oil in a large skillet over medium. Add vegetables and bay leaf and cook for 30 minutes, until very soft.
- Remove the bay leaf. Transfer vegetable mixture to a high-speed blender and puree until completely smooth.
- Return pureed vegetables to skillet and cook for 15 more minutes, stirring frequently, to evaporate excess liquid.
FOR CUBES:
- Pour mixture into a baking pan lined with parchment paper. Freeze until solid.
- Cut into cubes and wrap individually in tin foil. Transfer to an airtight container for storage.
FOR POWDER:
- Spread the pureed mixture onto dehydrator trays or baking sheets lined with parchment.
- Dehydrate at the lowest temperature, around 140°F or 60°C, can take between 8 and 12 hours.
- Transfer to a high-powered blender or food processor and pulse to a fine powder. Store in a sterilized dry jar.
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