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Recipe: Vegetable Bouillon (from your garden harvest)
This is an easy way to make vegetable bouillon from fresh vegetables you get from your garden or farmers market.
Author Denise Wright (MyLifeCookbook.com)
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2
carrots
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2
celery stalks
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1
onion
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2 to
matoes
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handful parsley
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purple cabbage leaves
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4
or 5 mushrooms
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2
teaspoons
sea salt
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2
teaspoons
turmeric
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1
teaspoon
granulated garlic
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½
teaspoon
black pepper
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½
teaspoon
cayenne powder
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Slice all veggies very thin. I used a mandolin.
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Place on 5 or 6 racks of your dehydrator.
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Set dehydrator to 135 degrees for 6 to 8 hours.
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Check your veggies as different ones will dry faster than others. The tomatoes and onions took the longest for me.
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Take out veggies as they seem dry and brittle. You don't want them to be soft and chewy looking.
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Once they are all done, grind in a high speed blender, food processor or coffee grinder.
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Store in the freezer for a few days as a safety precaution.
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Should be shelf stable or keep refrigerated if you prefer.