DIY Pantry Staples - Vegetable Bouillon

I am unapologetically and currently obsessed with 101cookbooks.com. This healthy recipe blog by Heidi Swanson is aesthetically beautiful, super creative and absolutely delicious. This is the first recipe I've tried and has inspired me to launch into creating my own pantry staples. More to come! This recipe has pretty exact measurements so it was also an opportunity to use my new food scale while making a much lower sodium, flavorful alternative to stock.

1. Place 5 oz sliced and well-washed leeks, 7 oz chopped fennel bulb, 7 oz peeled and chopped carrot, and 3.5 oz chopped celery into a large food processor. Pulse about twenty times.

2. Add 3.5 oz peeled and chopped celeriac, 1 oz sun-dried tomatoes, 3.5 oz peeled and sliced shallots and 3 medium garlic cloves. Pulse again until all combined.

3. Add 9 oz of salt and pulse more. (The recipe calls for a lot of salt to preserve. I opted to nix the salt and instead froze in ice cube trays to preserve without all the sodium. You can introduce salt later when you use them.)

4.  Add 1.5 oz loosely chopped parsley and 2 oz loosely chopped cilantro. You may need to push the herbs to the bottom of the processor - mine tended to want to stay on top. Use 1 tsp per 1 cup of water.