Vegetable bouillon cubes

Step-by-step recipe

Step 1:

Peel and cut three carrots into quarters.

Step 2:

Cut the leek into half rings. Add to the bowl.

Step 3:

Peel and finely chop two parsnips.

Step 4:

Peel and chop two parsley roots.

Step 5:

Coarsely chop a small onion.

Step 6:

Chop two cloves of garlic into pieces.

Step 7:

Peel and cut half a kohlrabi into large strips.

Step 8:

Peel and cut into large strips half a celery root and chop its greens.

Step 9:

Peel and chop the turmeric root.

Step 10:

Chop a bunch of parsley.

Step 11:

Heat sunflower oil in a frying pan and add all the vegetables. Mix thoroughly.

Step 12:

Add 80 grams of salt and mix thoroughly again.

Step 13:

Stir-fry the vegetables until they release their juices, then cover and cook until softened, 8 minutes.

Step 14:

Place the stewed vegetables in a bowl and blend with an immersion blender until smooth.

Step 15:

Line a baking sheet with paper, spread the vegetable paste on it and smooth it out.

Step 16:

Let the paste cool, cover with plastic wrap and place in the freezer overnight.

Step 17:

Cut the hardened mass into rectangular pieces and wrap each in foil.

Step 18:

Place the cubes in the freezer for storage.

Cooking tips

Wear gloves when handling turmeric root, otherwise it will permanently stain your fingers. If you don't have turmeric root, you can use ground turmeric.

The finished cubes can be stored in the freezer for a very long time.

It is better to store the cubes in the freezer in plastic bags with a zip lock, placing them in a single layer.

To make a liter of vegetable broth, dissolve one cube in a liter of hot water.