Vegetable Bouillon Paste
15m prep 0s cook 15m ready
1 pint bouillon concentrate This homemade vegetable bouillon is a quick, easy, and long-keeping substitute for vegetable stock or broth. We gave some to a friend who said she also enjoyed it stirred into cooked rice.
Ingredients
- 1 leek, trimmed, well rinsed, and chopped
- ½ cup chopped peeled carrot
- ½ cup chopped celery
- ½ cup chopped peeled parsnip
- ½ cup finely chopped fennel or cabbage
- ½ cup chopped onion
- ½ cup packed chopped parsley leaves and stems
- 3 tablespoons salt (2 ounces)
- 1 tablespoon tomato paste
- (1 tablespoon white or red miso)
- (2 teaspoons mushroom powder, such as shiitake or porcini)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 leek, trimmed, well rinsed, and chopped
- ½ cup chopped peeled carrot
- ½ cup chopped celery
- ½ cup chopped peeled parsnip
- ½ cup finely chopped fennel or cabbage
- ½ cup chopped onion
- ½ cup packed chopped parsley leaves and stems
- 3 tablespoons salt (2 ounces)
- 1 tablespoon tomato paste
- (1 tablespoon white or red miso)
- (2 teaspoons mushroom powder, such as shiitake or porcini)
Let's Cook
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Step 1.
Place in a food processor: 1 leek, trimmed, well rinsed, and chopped; ½ cup chopped peeled carrot; ½ cup chopped celery; ½ cup chopped peeled parsnip; ½ cup finely chopped fennel or cabbage; ½ cup chopped onion; ½ cup packed chopped parsley leaves and stems; 3 tablespoons salt (2 ounces); 1 tablespoon tomato paste; (1 tablespoon white or red miso); (2 teaspoons mushroom powder, such as shiitake or porcini)
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Step 2.
Pulse until ground to a paste. Pack the bouillon paste into a pint jar and store in the freezer. Scoop directly into any dish where a vegetarian flavor boost is needed (the mixture will be scoopable straight from the freezer). To use, start with 1 ½ teaspoons per cup of water and go from there—you may wish to add more. When you cook with this, be aware that it is salty, so adjust the salt in the recipe accordingly.
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