A Great Way to Preserve Vegetables: Make Natural Stock Cubes
How to preserve large quantities of vegetables for a long time? Make concentrated bouillon cubes. This preparation is perfectly stored in the freezer and does not take up much space. The entire composition is completely natural without any chemicals. A great thing to have in the winter for making quick soup.
We will need:
- carrots – 3 pcs.;
- leek – 1 pc.;
- parsnips – 2 pcs.;
- parsley root – 2 pcs.;
- turnip – 1/2 pcs.;
- celery – 1/2 root and a bunch of leaves;
- onion – 1 pc.;
- parsley – 1 bunch;
- garlic – 2 cloves;
- turmeric – 1 pc. or 0.5 tsp. seasonings;
- salt – 80 gr.;
- sunflower oil.
Preparing bouillon cubes
Wash the vegetables, peel off the top layer. Cut carrots, parsnips, turnips, parsley and celery root, onions, leeks into random small pieces. Divide each clove of garlic into 4 parts. Finely chop the celery and parsley. If you have whole turmeric root, you should chop it very finely. If you use seasoning, it is better to add it at the end of cooking.
Fry all the vegetables and herbs at the same time in a small amount of sunflower oil, stirring constantly. Add salt, wait until the vegetables release their juice, cover with a lid and cook for 8-10 minutes until the food becomes soft.
Grind using a food processor or blender. Place the mixture on a baking sheet or in a flat dish with parchment paper and level it with a spatula or knife. Let cool, cover with cling film and place in the freezer for at least overnight.
After the mass has frozen, cut it into small cubes. We pack each one in foil or plastic bags and store it in the freezer.
When you need to make a delicious broth, take out one part, dilute it with boiling water and the delicious, healthy vegetable broth is ready.
