- 250 grams leeks
- 125 grams broccoli
- 250 grams carrots
- 125 grams sweet peppers
- 125 grams onion
- 4 to 6 garlic cloves
- 125 grams parsley
- 125 grams cilantro
- 1 cup fine salt (I like to use our swimming pool salt because it is very fine and absolutely pure, no iodine, no fluoride, and no anti-caking ingredient)
- Thoroughly wash all the vegetables and air dry as much as much as possible.
- Coarse chop all the vegetables.
- Smash and peel the garlic.
- Rough chop the herbs.
- Process all ingredients in a food processor until paste-like.
- Weight the processed ingredients and add the appropriate amount of salt.
- 2 kilos of ingredients (or 4.4 pounds) to 1 cup of salt
- 1 kilo of ingredients (or 2.2 pounds) to ½ cup of salt
- ½ kilo of ingredients (or 1.1 pounds) to ¼ cup of salt
Freeze in small jars, but keep one in the fridge for quick meals
Use 1 teaspoon per cup of water in your recipes.
I know it sounds like too much salt, but you'll have to trust me on this. The salt is a natural preservative and you have to use a sufficient quantity to prevent the growth of bacteria. The great thing about using this vegetable bouillon in a recipe is that you will not need any additional salt.
Think about adding basil, rosemary, oregano, spinach, kale, cauliflower, cabbage, sun-dried tomatoes, or anything else you like for some variation in the recipe. I'm sure you will come up with your favorite combination.
Credit to www.food52.com for this idea.
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