Vegetable Stock (Bouillon) Cubes

Ingredients

• 2 tbsp (30 ml) olive oil
• 300 g (2) onions
• 4 cloves garlic
• 250 g (2-3) carrots
• 125 g Brussels (12) sprouts
• 125 g (2 ribs) celery
• 25 g parsley, finely chopped
• 1/2-1 tsp or more fine sea salt

Steps

1. Peel the garlic and onion, then cut them, the carrots, Brussels sprouts and celery into small cubes. Smaller pieces cook faster and lose fewer nutrients.
2. Heat the oil in a pan and put in the vegetables with a good pinch of salt. Cook over low heat for about 20 minutes, stirring occasionally, until soft. Let them cool before blitzing, then stir in the parsley and season to taste. The stated practice uses only a little salt, leaving room to season according to the dish.
3. Spread onto a baking tray lined with baking parchment and score into cubes, or use an ice cube tray, then freeze. Once frozen, break the cubes apart or take them out of the ice tray. Keep them in an airtight container or Ziplock bag in the freezer.
4. For an alternative to frozen cubes, dehydrate the mixture at 65 degrees C in a dehydrator or oven for 10 hours, then blitz in a coffee grinder. Change the ingredients according to season and availability.