Post by Granny Smith on Mar 11, 2016 17:38:59 GMT -5
Vegetable Stock Powder
aka: Bouillon
1 large carrot, unpeeled
2 celery stalks
1 medium onion
a handful of parsley (with stalks)
2 twigs of fresh thyme
2 twigs of fresh rosemary
sea salt or table salt ( 20% of the weight of your vegetables and herbs)
You can add other vegetables and herbs: garlic, tomato, leek, basil, sage, etc.
Instructions
Wash, pat dry and finely chop all your vegetables and herbs. (I put them in a food processor).
Weigh them and put them in a medium pan.
Add salt. The salt is equal to 20% of the weight of your vegetables. For example: my vegetables weighed 455 grams (16.4 ounces) therefore I put 91 grams (3.2 ounces) of salt.
Cook over low heat for about 2 hours, stirring occasionally to prevent sticking.
At first you will see lots of water coming out from the vegetables. Wait until the water is completely reabsorbed.
Spread the mixture on a baking tray lined with parchment paper
and bake at 150 degrees C (300 degrees F) , until it's dry and slightly crispy (about 1 hour 15 minutes). Don't forget to stir from time to time.
Once the vegetables are cool, put them in a food processor and blitz until you get a crumbled powder. (I used a coffee grinder and made it into a fine powder)
Store the homemade vegetable stock powder for up to 3 months in an airtight glass jar, away from light or moisture.
Use 1 teaspoon for 1 liter (4 cups) of water.
Notes:
I used dried herbs in this, dding them before cooking.
aka: Bouillon
1 large carrot, unpeeled
2 celery stalks
1 medium onion
a handful of parsley (with stalks)
2 twigs of fresh thyme
2 twigs of fresh rosemary
sea salt or table salt ( 20% of the weight of your vegetables and herbs)
You can add other vegetables and herbs: garlic, tomato, leek, basil, sage, etc.
Instructions
Wash, pat dry and finely chop all your vegetables and herbs. (I put them in a food processor).
Weigh them and put them in a medium pan.
Add salt. The salt is equal to 20% of the weight of your vegetables. For example: my vegetables weighed 455 grams (16.4 ounces) therefore I put 91 grams (3.2 ounces) of salt.
Cook over low heat for about 2 hours, stirring occasionally to prevent sticking.
At first you will see lots of water coming out from the vegetables. Wait until the water is completely reabsorbed.
Spread the mixture on a baking tray lined with parchment paper
and bake at 150 degrees C (300 degrees F) , until it's dry and slightly crispy (about 1 hour 15 minutes). Don't forget to stir from time to time.
Once the vegetables are cool, put them in a food processor and blitz until you get a crumbled powder. (I used a coffee grinder and made it into a fine powder)
Store the homemade vegetable stock powder for up to 3 months in an airtight glass jar, away from light or moisture.
Use 1 teaspoon for 1 liter (4 cups) of water.
Notes:
I used dried herbs in this, dding them before cooking.
