Bouillon Cube Making Epiphany
Raise your hand if you have ever bought those little cubes of bouillon at the store. I definitely did. As one of my first steps on my real food journey, I began making my own stock. After all, it is so much cheaper and truly is easy to do. One night of making said stock, I had an epiphany. To clarify, my mother-in-law did. She happened to be at my home when I was finishing up a batch one night when she asked, “Why don’t you use those vegetables?” For the most part, those vegetables were scraps and only great for stock making anyway.
Queue the light bulb.
Bouillon Cubes and Stock How To
I buy organic vegetables particularly for least amount of prep. Note, I did not mention peeling the carrots in my recipe!
After done cooking (and cooled a little), spoon out the veggies into a blender and it’s plenty okay if a little stock comes too. Next, transfer leftover stock into a mason jar and use for dinner that week or freeze for another time! Finally, pour the pureed vegetables into molds and freeze. In case you’re like me, a purchase like these soap molds can assist with large batches of soup making. Although, if you have ice-cube trays, you are set!
You don’t have to sauté the veggies, but could roast them or skip altogether. I particularly like the deepness of flavor this step offers. Certainly, my fancy Instant Pot makes this easy for me because I can complete this step without adding dishes to my clean up.
How to make it yours
It is important to point out that I have an obsession with fennel. That obsession is a direct result of a recipe I found for Cioppino. YUM. However, if it’s not readily available for you or a flavor you enjoy you can skip this ingredient.
Homemade vegetable stock and bouillon cubes.
- 1 tbsp Butter
- 8 medium Carrots, organic (no need to peel), chopped
- 8 stalks Celery, organic, chopped
- 1/2 Onion, organic, chopped
- 1/2 Fennel, fronds and half a bulb chopped
- 5 cloves Garlic
- 3 tbsp Italian dried seasoning
- 1 tbsp Olive Oil, Extra Virgin
- 1 tbsp Salt
- Pepper to taste
First, set Instant Pot to "Saute". While it heats up, chop the vegetables.
Add butter to Instant Pot to melt, then add all ingredients. Cook for 10 minutes stirring occasionally.
Add 1 gallon of filtered water to Instant Pot and stir once. Cover and select "Manual" setting on high pressure for 20 minutes.
Next, leave house, do what you need to do, ignore stock in the making 🙂
After pressure is released (quick or natural release), use a slotted spoon to transfer all large pieces into a blender. Allow for some stock as this assists with blending. In addition, transfer remaining stock (approximately 1 gallon) into suitable storage container(s).
Blend vegetables on high for about 2 minutes or until smooth.
Finally, ensure ice cube trays on a baking sheet before pouring mixture into molds. Allow to freeze 36 hours. Once properly frozen, transfer to freezer safe storage bags.