Vegetable Bouillon

Ingredients

• 1/2 pound (200 grams) carrots, roughly chopped
• 1 cup (100 grams) celeriac/celery root (1 small) peeled and roughly chopped
• 3/4 cup (200 grams) fennel bulb, roughly chopped
• 2 cups (150 grams) leeks, white and light green part only, rinsed and roughly chopped
• 1 cup (100 grams) celery, chopped
• 1/2 cup (100 grams) shallots, peeled and chopped
• 2 garlic cloves (peeled)
• 2 tablespoons (30 grams) sun-dried tomatoes, drained of any oil
• 1/2 cup (130 grams) fine sea salt *see note
• Small handful fresh cilantro
• Small handful flat-leaf parsley

Instructions

1. 1

   If you don’t have a large food processor, you can work in 2 batches.

2. 2

   Add the carrots and celeriac to the food processor, pulse until broken down and finely chopped. Add the fennel, leeks, celery, shallots and garlic, pulse until finely chopped. Add the sun-dried tomatoes and pulse until well blended then salt and pulse a few more times. Finally, add the herbs and pulse until well mixed together until you have a paste.