Frozen Bouillon Cubes

Recipe Ingredients

2 cups	474ml	Homade vegetable stock
1/2 cup	118ml	Dry white wine - vermouth, or
		Sherry
1		Bay leaf
2		Shallots - chopped

Recipe Instructions

Combine all ingredients and simmer until reduced to 1 cup. Remove bay leaf and shallots. Pour liquid into ice cube trays and freeze. After frozen, store in zip-lock bags in freezer.

This is a recipe adapted from Harriet Roth's "Deliciously Low":

Source:
Pamela McGarvey UCLA Comrehensive Epilepsy Program

Rating

Average rating:

1 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.