Hi all! I found this recipe, and I'm really interested in trying it. Although I like to make my own stock, I am sometimes in need of a quick solution. Is it safe to keep an item like this in the fridge for weeks or months? Thanks for your input!
Homemade Vegetable Bouillon
makes one quart (4 cups)
adapted from this recipe by Heidi at 101 Cookbooks
Yes, this recipe really does need 7 ounces of salt. Remember, you�re curing the vegetables, and the salt ensures they do not go rancid.
4 carrots, trimmed, scrubbed & cut into large pieces
3 celery ribs, cut into 1/2-inch pieces
1 leek, white part only, sliced
1 small onion, peeled & quartered
10 sun-dried tomato halves
1 1/2 cups cremini mushrooms (caps & stems), cleaned & quartered
2 cloves garlic
generous handful of fresh parsley, including stems
7 ounces salt
1 teaspoon black peppercorns
Add all ingredients to the bowl of a food processor and pulse until it forms a wet paste and is well combined. Store in an airtight container in the refrigerator, or separate into smaller portions to store in the freezer. To use, combine one measured teaspoon with one cup boiling water.
James McNulty
readinglady
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James McNulty