N ° 2 house seasoning broth

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N ° 2 house seasoning broth

Chose promise, chose due. Here is the broth n ° 2, after the 1 that you have plebiscited. Lire here.

I like homemade seasonings, the aromatic blends that coat my meats and fish, which serve me like pestos for my pasta, which sublimate my sauces or my sandwiches. I complete them with drier spices to enhance my dishes if necessary.

I now offer you an absolutely tasty anti-waste recipe

" Nothing is lost, everything is changing »

I cooked a few weeks ago, a magnificent Chakalaka which I will soon tell you about and share the recipe. What remained were organic carrot peelings and half a red pepper.

I also had in the fridge, a large bunch of forgotten parsley and its stems that were starting to turn yellow, une demi-douzaine de haricots verts plats et enfin un gros vert de poireau qui menaçait de flétrir.

Et ni d’une, ni de deux, j’en ai fait un succulent bouillon d’assaisonnement maison.

Those who know me know that I only use salt for my cooking. Yes, quality salt. And which contributes to give even more taste to my dishes, these are my homemade broths. C’est un des secrets de Maman, Emeritus stove if it were. Here I share one version of its “Ball” ; ses condiments/assaisonnements.

Pour ce deuxième partage, I offer un délicieux bouillon maison anti-gaspi

Make way for the recipe

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N ° 2 house seasoning broth

What you need

– 2 big onions

– 7 d & rsquo cloves garlic

– La moitié d’une botte de persil lavée et essorée (avec les tiges)

– 1 gros vert de poireau

– 1/2 de haricots verts plats (optional)

– ½ poivron rouge

– La peau de 6 carottes bio

– Of sea salt **

– Sunflower oil, + or -150 g** (or another oil of your choice)

– About 150 g of water

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Realization of the recipe

– Clean the vegetables and roughly chop them

– Mix them finely with water

– Les cuire avec du sel à votre convenance, during about 10 minutes over high heat and covered. Add 150 g d’huile de tournesol ou une autre huile, adjust seasoning, laisser encore cuire 5 minutes et c’est prêt.

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Tips / Advice / Variants

*Avec mes bouillons maison, nous consommons des légumes indirectement tous les jours 😉

*I also use my homemade seasoning broths to marinate meats, Pisces, seafood. A great helper for barbecues. They serve me dip sauces of all kinds and sometimes play the role of pestos, spreads and hummus, when I add ground seeds to them. They also give flavor to starches and vegetables

*You can double or even triple the quantities. Keep some in a glass container in your refrigerator for about 1 month and the rest in ice cube trays or freezer bags to use as bouillon cubes whenever you need them

* All seasonal vegetables are good to use (hub, carrot, zucchini, pumpkin, pumpkin, aubergine, fennel…)

**Iodized salt, much better for your health. Salt plays its role not only as a flavor enhancer, but also a preservative just like the oil and the cooking

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