Homemade Bouillon


  • 6 oz leeks, sliced
  • 6 oz fennel bulbs, chopped
  • 8 oz carrots, chopped
  • 4 oz celery
  • 4 oz celery root
  • 2 oz sun-dried tomatoes
  • 3 garlic cloves
  • 4 oz shallots
  • 6 oz sea salt
  • 2 oz parsley
  • 2 oz cilantro


  1. Place the leeks, fennel bulbs, carrots, celery and celery root into the blender and process until you obtain a fine mixture. Add the tomatoes, shallots, cloves and sea salt and mix again until you obtain a smooth and thinner paste. Scoop from time to time if needed, to push the ingredients back into the blades.
  2. Depending on how large your blender is, you may need to work with 2-3 batches. Once done, your paste should be very loose and moist. Transfer into a large bowl, add the parsley and cilantro and stir to combine.
  3. Pour the paste into pots and boil. Store in the refrigerator for a few days or freeze and use it for up to one month. Serve with meat dishes, pasta, rice or pizza.

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