Verdurette or Homemade Vegetable Bullion

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VERDURETTE

I can’t tell you where I originally found this recipe and I wish I could credit that person because, quite frankly, this has been a bit life changing. I hate the taste of store bought veg stocks, but don’t always have time to make up a stock base of my own. A jar of this sits on my counter or in my fridge and is the perfect addition to soups and sauces.

The salt content here is very high - 20% - it is to be used in place of salt in a recipe. This level means it can store for long periods of time and is relatively shelf stable (though you will probably want to tell your recipient to store it in the fridge).

The recipe is based on weight proportions, this means you can adapt it to what you have in your fridge. I just throw everything in a food processor, but you can also hand chop for more texture.

Ingredients:

  • 1 part by weight finely chopped greens: kale, spinach, nettles, cress, etc.I’ve used beet greens from my beet root which was nice, but a bit more earthy than other flavours.

  • 1 part by weight finely chopped onion or shallots

  • 1 part by weight finely chopped root vegetable: carrots, celeriac, or parnsips work well, but not potatoes

  • 1 part by weight finely chopped herbs: parsley, thyme, oregano, or carrot tops

  • 1 part kosher or sea salt

Method:

  1. Chop the ingredients, either by hand or in a food processor.

  2. Mix them together well.

  3. Pack into a clean glass jar, cover, and store in the refrigerator.

Kat GoldinComment