This homemade vegetable bouillon paste is a versatile and long-lasting seasoning that adds rich flavor to soups, stews, and sauces. It is made from fresh vegetables, blended into a smooth paste, with herbs added afterwards for extra freshness. The paste can be stored in jars in the refrigerator for up to a year.
Ingredients:
1 leek
1 large piece of celery root (knob of celeriac)
2 carrots
2 onions
1 teaspoon oregano
1 teaspoon thyme
Salt (to be calculated)
Preparation:
Peel and chop the leek, celery root, carrots, and onions into small pieces, or briefly blend them in a food processor to finely pulse.
Weigh the entire mixture. Divide the total weight by 6 — this will be the amount of salt needed.
Combine the vegetables in a blender or use an immersion blender to puree everything until smooth.
Add the calculated amount of salt and mix well.
Briefly blend or fold in the oregano and thyme, so the herbs are evenly distributed without overprocessing.
Fill the mixture into sterilized jars.
Storage:
The homemade vegetable bouillon can be stored in the refrigerator for up to 1 year.