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Sauté the Onion:
Heat a little olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft, about 3-5 minutes.
Add the Carrots and Celery:
Grate the carrots and chop the celery into small pieces. Add them to the skillet with the onions and cook for 3 minutes, stirring occasionally.
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Add the Radish and Garlic:
Chop the radish into small pieces and add to the skillet. Stir in the minced garlic and cook for another 2-3 minutes until the vegetables are tender.
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Add the Leek and Parsley:
Chop the leek, including the green parts, and the parsley. Add them to the skillet, stirring to combine.
Season the Vegetables:
Add 5 teaspoons of salt and 1-2 tablespoons of turmeric to the vegetable mixture. Stir thoroughly to ensure all the vegetables are evenly coated with the spices.
Simmer the Vegetables:
Cover the skillet with a lid and reduce the heat to low. Let the vegetables simmer for 15-20 minutes, stirring occasionally, until they are very soft and fully cooked.
Blend the Vegetables:
After simmering, use a blender or an immersion blender to grind the vegetables into a smooth, thick paste. If the mixture is too thick, add a small amount of water to help blend.
Prepare for Freezing:
Line a baking dish with parchment paper. Spread the vegetable mixture evenly in the dish, smoothing the top with a spatula.
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Freeze the Mixture:
Place the baking dish in the freezer for 12 hours or until the mixture is completely frozen.
Cut into Cubes:
Once frozen, remove the dish from the freezer and cut the mixture into small cubes.
Store the Bouillon Cubes:
Wrap the cubes individually in foil or parchment paper. Store the bouillon cubes in a freezer-safe container or bag in the freezer.
Use the Bouillon Cubes:
When ready to use, dissolve a cube in boiling water to create an aromatic and natural broth for soups, stews, or sauces.
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