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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)

Ingredients

  • 2 carrots
  • 2 celery stalks
  • 1 onion
  • 2 to matoes
  • handful parsley
  • purple cabbage leaves
  • 4 or 5 mushrooms
  • 2 teaspoons sea salt
  • 2 teaspoons turmeric
  • 1 teaspoon granulated garlic
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne powder

Instructions

  1. Slice all veggies very thin. I used a mandolin.
  2. Place on 5 or 6 racks of your dehydrator.
  3. Set dehydrator to 135 degrees for 6 to 8 hours.
  4. Check your veggies as different ones will dry faster than others. The tomatoes and onions took the longest for me.
  5. Take out veggies as they seem dry and brittle. You don't want them to be soft and chewy looking.
  6. Once they are all done, grind in a high speed blender, food processor or coffee grinder.
  7. Store in the freezer for a few days as a safety precaution.
  8. Should be shelf stable or keep refrigerated if you prefer.