Home
Ingredient
California Farm Onion Peel Bouillion Concentrate
Introduce
Chef :
Hobby HorsemanCalifornia Farm Onion Peel Bouillion Concentrate
When you save enough dry outer peels of onions, shallots, garlic and scallions, and root and tip trims, you can make a delicious vegetable bouillion. I keep the peels in a gallon plastic ziplock bag in my fridge door, and when it is full, i put them in my dutch oven, pour boiling water over them, and make a bouillion concentrate to freeze.
Ingredient
Food ration :
2 peopleCooking time :
Overnight
6 cups
boiling water
2 cups
white cooking wine
1 bunch
fresh cilantro
1 bunch
fresh parsley
1 Tbs
olive oil
1 Tbs
unsalted butter
1 Tsp
dried thyme
1 Tsp
flaked seasalt
Cooking instructions
* Step 1
Cover ingredients with boiling water in dutch oven, add cooking wine, lid on, simmer all night to concentrate the flavors, do not boil.
* Step 2
Taste, simmer longer if you want stronger bouillion. Sieve and store in cupboard mason jars in freezer. One cup makes a quart of soup. Leftovers go to compost.
Note: if there is a photo you can click to enlarge it
Tag
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See moreFood by the same author
Similar dishes
Copyright © 2024 Cookcic