Celery/carrot bouillon

For me, celery bouillon is a great natural product for inner purification. One could feel that purification effect by constipation clog going out.

As a chemist, I usually do common things my way. No, no, I am not putting chemicals here and there:)) The point is to get a good sprinkle of quality to the “standard” recipes.

The point is to get a good sprinkle of quality to the “standard” recipes

Ingredients:

  • Celery stems, 10 pieces
  • Carrot, 3 pieces
  • White onion head, 1 piece (optional)
  • Salt, 1 tsp
  • Water, 2-3 liters
Ingredients for the celery/carrot bouillon in the pot

How to make it:

  • Wash and cut vegetables
  • Put pieces of vegetables into a pot
  • Season a mixture with salt and let it stay for 30 min on a counter. During this time salt will “take out” a juice from vegetables, you could even observe that vegetables get damp
  • Add water and cook a bouillon on a low heat for 2 hours
  • Switch off the heat and let a bouillon to rest for 30 minutes more
  • Strain a bouillon and enjoy! Its ready!
smart

Important note!

Waiting 30 minutes after adding salt is important to get juice out of vegetables. Traditional soup/bouillon cooking appeal to “taste extraction” from ingredients by vigorous heating only. Herein, previous to moderate heating, “chemical” extraction by using salt is involved.

Photos by Dr. A. Palatronis on www.z-antenna.com

Disclaimer and Usage Policy

Spicy veggie bouillon in 10 minutes

What is your reaction when you need to add vegetable broth cubes to your favorite recipe, and just realize that a broth (broth cubes) are finished?!

Calm down! Today I found the way to stay calm in this situation and make a rich spicy veggie bouillon to nourish home cooking in just a few minutes:) No gluten, no palm oil, no starch or other “goodies”:)

Ingredients:

  • bay leaf, 3-4 pcs
  • allspice (Jamaica pepper or pimenta), 5-10 pcs
  • white horseradish, dry powdered, 1 tsp
  • marjoram (Origanum majorana), 1 tsp
  • nutmeg, freshly grated or milled, 1/4 tsp
  • bell pepper flakes, 1 Tbsp
  • water, 1-2 cups (100-200 ml)
Spices for veggie bouillon

How to make it:

  • mix all species in a small pot
  • pour hot, just boiled water (boiled in a kettle, for example) to a mixture and bring to a boil on a stove
  • simmer for 5 minutes
  • remove from a stove-top and let it sit for 5 minutes more
  • strain a broth. It is ready!

Important notes:

  • Take just minimum of nutmeg, in bigger amount it gives bitter taste to food
  • Better to use species in flakes or whole leaves, whole grains, because if using all ingredients in powder form, the ready broth would be cloudy, even if filtered
  • If prefer to change the initial ingredients listed above, choose those which are not too spicy-hot, or replace only with one hot spicy ingredient
  • Simmer species for no longer than 5 minutes, because bay leafs give bitter taste to food if overcooked

Photos by Dr. A. Palatronis on www.z-antenna.com

Disclaimer and Usage Policy