Bouillon maison à congeler, deux façons de le préparer

Ingrédients

• 1 yellow onion - peeled, roughly chopped
• 1 leek - white and light green part only, roughly chopped
• 2 medium carrots - roughly chopped
• 3 celery ribs - roughly chopped
• 1 head garlic - cloves peeled
• 1 bunch parsley - stems included, roughly chopped
• 1 tablespoon tomato paste (optional)
• 1 tablespoon olive oil
• 1/4 cup sea salt
• 2 shallots - peeled, roughly chopped
• 6-8" total of ginger pieces - peeled if not organic, roughly chopped
• 1 jalapeño or serrano pepper - seeded, roughly chopped (optional, include for more heat)
• 1 bunch cilantro - stems included, roughly chopped
• 1 tablespoon white miso (optional)
• 1 teaspoon turmeric powder (optional)
• 1 tablespoon avocado oil or olive oil

Préparation

1. 1

   Combine all the vegetables in a food processor in batches, roughly pulsing them and adding more as you go. Periodically scrape down the sides of the food processor to get everything nicely incorporated. Add the tomato paste, if using, oil, and salt, and finish processing into a pesto-like paste. Add another tablespoon of oil if your food processor is having a hard time getting going. Let the paste cool down to room temperature if it got warm while processing.

2. 2

   Distribute the bouillon paste among sealable containers, leaving about 1" of space at the top (the paste will expand when frozen). Close and label the containers and place in the freezer. The bouillon should keep frozen indefinitely - it will not freeze solid because of the salt in the recipe.

3. 3

   To use: use about 1 teaspoon of the bouillon per 1½ - 2 cups of water. Either add the paste directly to boiling water or sauté it up in oil for a few minutes before adding water.

4. 4

   Combine all the vegetables in a food processor in batches, roughly pulsing them and adding more as you go. Periodically scrape down the sides of the food processor to get everything nicely incorporated. Add the miso and turmeric, if using, oil, and salt, and finish processing into a pesto-like paste. Add another tablespoon of oil if your food processor is having a hard time getting going. Let the paste cool down to room temperature if it got warm while processing.

5. 5

   Distribute the bouillon paste among sealable containers, leaving about 1" of space at the top (the paste will expand when frozen). Close and label the containers, and place in the freezer. The bouillon should keep frozen indefinitely - it will not freeze solid because of the salt in the recipe.