Vegetable Bouillon
1000 Vegetarian Recipes From Around the World, 2012
Keep this bouillon refrigerated for up to 3 days or frozen for up to 3 months. Makes 6 cups.
9 oz. shallots
1 large carrot, diced
1 celery stalk, chopped
1/2 fennel bulb
1 garlic clove
1 bay leaf
4-6 sprigs of fresh parsley and tarragon
8 cups water
pepper
1. Put all ingredients in a large pan and bring to boil.
2. Skim off the surface scum with a flat spoon and reduce to a gentle simmer. Partially cover and cook for 45 minutes. Let cool.
3. Line a sieve with clean cheesecloth and put it over a large pitcher or bowl. Pour the bouillon through the sieve. Discard the herbs and vegetables.
4. Cover with plastic wrap and store in the refrigerator or freezer until ready to use.
9 oz. shallots
1 large carrot, diced
1 celery stalk, chopped
1/2 fennel bulb
1 garlic clove
1 bay leaf
4-6 sprigs of fresh parsley and tarragon
8 cups water
pepper
1. Put all ingredients in a large pan and bring to boil.
2. Skim off the surface scum with a flat spoon and reduce to a gentle simmer. Partially cover and cook for 45 minutes. Let cool.
3. Line a sieve with clean cheesecloth and put it over a large pitcher or bowl. Pour the bouillon through the sieve. Discard the herbs and vegetables.
4. Cover with plastic wrap and store in the refrigerator or freezer until ready to use.