This weekend, I made a batch of vegetable boullion from a friend. I don’t own a food processor yet, but I do have a food grinder attachment for my KitchenAid mixer, so I just threw all the ingredients through the fine grind plate. Recipe here: 101 Cookbooks: Homemade Bouillon . I didn’t have celery root, so I just used 7 oz. of celery. I also added some ground pepper (so I wouldn’t have to add it later when I use it to cook). Recipe made about 3 small canning jars of bouillon. You may want to keep 1 in the fridge and freeze the other 2 (or give them as gifts). Use 1-2 tsp. bouillon to 1 c. of water for vegetable broth.
That said, I started with a little olive oil and 4 Coleman Organic Mild Italian Chicken Sausage over Medium heat. They’re precooked, so just turn them until they’re lightly brown. Then I added 1 heaping teaspoon of the bouillon into the skillet, sauteed for a minute, then added 1/2 lb. of Organic Sauerkraut, 2 apples (cored and sliced), and 3/4 c. water. I turned the heat down to Medium Low and let it simmer till the moisture was absorbed and everything was heated through.
Meanwhile, I heated another skillet over Medium high heat with 2 Tbsp. oil and 2 Tbsp. butter. Then I sliced organic potatos into thin rounds and browned them in the butter-oil mixture. The butter gives it a great flavor and the oil helps keep the butter (and your potatos) from burning. Sprinkle with sea salt and cracked pepper to season. I served these with some Organic Ketchup and Spicy Brown Mustard for dipping.
Absolutely delicious! And 100% natural/organic.