Vegetable Bouillon Cubes
How do you make homemade vegetable bouillon cubes?
To make homemade vegetable bouillon cubes, chop 500 g of mixed vegetables (potato, carrot, celery, onion) and cook them in a pan with oil, salt, and spices for 20 minutes. Blend the mixture and cook it for another 10 minutes to dry it out. Spread the paste in a mold, freeze for 12 hours, and cut into cubes ready to use in soups and stews.
A natural alternative that we can use as a base for preparing broths and soups, risottos, and sauces.
Quick to make, yields many portions, and gets you out of a pinch.
The vegetables can be changed according to what you have at home; the important thing is to use approximately one third salt in relation to the total weight of the vegetables.
It is important to always use a potato because it helps create a more compact mixture.
The screen will not turn off while you cook.
Servings: About 30 cubes
Ingredients
- 1 medium potato
- 100 g celery
- 150 g salt
- 1 medium onion
- 3 medium carrots
- 1 fennel bulb
- 2 tablespoons sweet paprika
- Herbs or any other spice to taste
- 1 tablespoon extra-virgin olive oil
Instructions
Wash and dry the vegetables. Add the tablespoon of extra-virgin olive oil to a nonstick pan.
Cut them into small pieces and place them in the pan.
Add the spices to taste.
Add the salt and cook for approximately 20 minutes until the vegetables are soft, stirring constantly.
The vegetables will release their natural water.
Remove from the pan and blend with an immersion blender. Return the mixture to the pan for another 5-10 minutes, until it dries out a little.
Let cool. Place the mixture in a mold lined with parchment paper. Cover and place in the freezer for approximately 12 hours.
Once the time has passed, remove from the freezer and cut into equal cubes. This step must be done very quickly because we need to prevent them from thawing. Place them in an airtight container and return them to the freezer.
Another option is, without freezing them first, that is, right after blending and letting the mixture cool, to distribute it into different ice cube trays so you have cubes already prepared and all the same size.
Freeze and done. Whenever we need them, we will always have them on hand. Note: It is very important to freeze them because there are no preservatives, so they keep over time. If we store them as cubes and want to place them in an airtight container, we can place squares of parchment paper between them so we can take them one by one whenever needed.
Enjoy your meal!
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- 1 medium potato
- 100 g celery
- 150 g salt
- 1 medium onion
- 3 medium carrots
- 1 fennel bulb
- 2 tablespoons sweet paprika
- Herbs or any other spice to taste
- 1 tablespoon extra-virgin olive oil