Homemade Vegetable Bouillon Cubes
Ingredients
- 1 carrot
- 1 small broccoli
- 1 zucchini
- 1 leek
- 1 green bell pepper
- 1 handful spinach
- 2 chopped garlic cloves
- 1/4 cup sea salt (60g)
- 1/4 cup extra virgin olive oil
Preparation
Cut all vegetables into small cubes.
Sauté the chopped garlic in olive oil for a few seconds to infuse flavor and aroma.
Add the vegetables and mix well to coat them with the oil, then stir for 5 minutes over medium heat.
Add the salt; the vegetables will release water, creating a liquid base, and mix for another 5 minutes over low heat.
Process the vegetables along with the liquid to make a puree.
Return the puree to the pot and stir over very low heat for 5 minutes, stirring constantly to prevent burning, until it thickens.
Turn off the heat and let the puree cool to room temperature.
Line a freezer-safe mold with parchment paper, spread the puree to about 2 cm thick, and freeze for at least 12 hours until solid.
Remove from the freezer, cut into cubes without defrosting, and store in the freezer with separators for up to 6 months.
Notes
The salt acts as a dehydrating and preserving agent, preventing bacterial growth. Remember, these cubes are concentrated and should be diluted when used.
