Don’t want to scare you ………… but have you ever read the list of ingredients on the side of a packet of stock cubes?? Some of them I struggle to pronounce and as for the list of e-numbers and preservatives ………..Mmmm?
I know it can also be a struggle for those vegetarians amongst us to find a good alternative to an OXO cube or stock cube to give that savoury Umami base to a dish.
I used to like the Marigold powder …………..but living where I do I now face a day trip over to the city to get to a shop that stocks it. Just not convenient….. or cost effective, but water doesn’t really give the depth of flavour that you need sometimes does it?
So I called a mate who used to run a vegetarian restaurant in Camden – and asked him what his “magic paste” recipe was that he used to use all the time to make up a vegetable bouillon for his dishes.
I recall a jar of this sitting in the fridge and freezer and being used to create stocks for soups, risottos and stews ………….. all I could remember was that it was bright green but it was wonderful.
Well – its been a few years and he couldn’t remember the recipe exactly so after a quick phone call to his Auntie he called back with some scribbles to make a one litre dish of this paste to live in my freezer over the winter.
So if you are looking for a guaranteed Gluten Free and veggie alternative to an expensive powder this might be right up your street.
VEGGIE BOUILLON MIX
- 5 oz/ 150g leek
- 7 oz / 200g fennel
- 7 oz / 200g carrot
- 7 oz / 200g celery
- 3.5 oz / 100g onion
- 1 oz/ 30 g sundried tomato
- 2 cloves garlic
- 1 oz / 30g parsley
- 1 oz / 30g coriander
- 4.5 oz / 125g rock salt
I know it seems like a lot of salt – but this makes a lot of paste and you use it a teaspoon at a time so really not too bad I promise.
Tip the salt into a large bowl and start chopping all the veggies into small pieces and stirring in. The salt will start to draw the water out of the veggies and will help later when you process the mixture.
Tip into a container suitable for sitting in your freezer – this is a one litre lock and lock that I have. Because of the amount of salt in the mixture it won’t freeze into a solid lump but you will be able to scoop it out as and when you need it.
With one desertspoon into a litre of boiling water making a direct substitute for a stock cube.
I’d love to say that it stays such a vibrant green – but as it cooks it gradually loses the colour and becomes more stock-like so you won’t end up with bright green soup or risotto.
Just in time for the autumn weather to hit and thoughts to turn to hot lunches of soups and warming stews.
This box of bouillon mix and my pressure cooker and slow cooker will soon come into play in creating new dishes for the colder seasons to come.
And despite the salt it is free from almost everything else that people need to avoid whilst still giving a wonderfully deep savoury flavour ………. tonight we had Lebanese Lentil soup and it was fabulous!!!
So I know some of you struggle with the GF issue – I hope this might be useful over the winter for you all.