Bouillon granules, a common staple in many kitchens, are dehydrated vegetables or broth used to flavor soups. Bouillon granules are available for commercial purchase in several different flavors for a relatively low cost. However, bouillon granules sold in stores often have a high salt content. You can make bouillon granules from home using dehydrated vegetables and a small amount of salt for a healthier alternative. Making bouillon granules requires only a few simple kitchen supplies to get started.
Chop two carrots, two celery stalks, two leeks and 1/2 cup of fresh parsley on a cutting board with a sharp knife. The chopped pieces should be no thicker than 1/4 inch.
Place the chopped vegetables into a food dehydrator and dry for time specified by the manufacturer.
Place the dried vegetables into a coffee grinder and turn it on high for two minutes.
Pour 1 tbsp. of salt into the mixture and turn the coffee grinder on high for another minute.
Pour the bullion into a plastic container and seal tightly. Store the bouillon in a refrigerator and use within 12 months to prevent spoilage.
- "Cooking Basics for Dummies"; Bryan Miller, Marie Rama and Eve Adamson; 2011
- "The New Book of Soups: A complete guide to stocks, ingredients, preparation and cooking techniques, with over 150 tempting new recipes"; Anne Sheasby; 2010
- "Joy of Cooking: 75th Anniversary Edition"; Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker; 2006
- Experiment with adding different vegetables and seasonings to your bouillon mixture.