Ingredients
| Ingredient | Quantity |
|---|---|
| Golden onions | 380g |
| Carrots | 230g |
| Celery | 130g |
| Leek | 1 |
| Fine salt | 200g |
| Extra virgin olive oil | 20g |
Instructions
- Start by washing the carrots, celery, and leek thoroughly.
- Once cleaned, chop the vegetables into small cubes, including the peeled onion.
- Heat a large skillet over medium heat and add the chopped vegetables. Drizzle with olive oil.
- Cook the mixture for about 5-6 minutes, stirring occasionally until the vegetables soften and become fragrant.
- Once the vegetables are tender, transfer the mixture to a blender or food processor and blend until you achieve a smooth, homogeneous puree.
- Return the pureed mixture to the pan and cook over low heat. Stir frequently to ensure the mixture dries out slightly and thickens.
- When the mixture has thickened, transfer it to a rectangular baking dish lined with parchment paper. Use a spatula or the back of a spoon to level the surface.
- Let the mixture set for a while until it firms up. Once hardened, carefully remove the parchment paper from the block (Note: the mixture may not be completely frozen due to the salt content).
- Your vegetable bouillon block is now ready to be stored or used.
- To use the bouillon cube, dissolve a 30g cube in 1 liter of water. Stir well until fully dissolved. Your homemade vegetable broth is ready to elevate your recipes!
Tip: This vegetable bouillon cube can be stored in the refrigerator and used whenever you need a flavorful broth for soups, stews, risottos, or any recipe that calls for vegetable stock.
