Homemade Bouillon

INGREDIENTS

• 5 ounces / 150 g leeks, sliced and well-washed
• 7 ounces / 200g fennel bulb, chopped
• 7 ounces / 200g carrot, well scrubbed and chopped
• 3.5 ounces / 100 g celery
• 3.5 ounces / 100g celery root (celeriac), peeled and chopped
• 1 ounce / 30g sun-dried tomatoes
• 3.5 ounces / 100g shallots, peeled
• 3 medium garlic cloves
• 9 ounces / 250g fine grain sea salt
• 1.5 ounces / 40 g flat-leaf parsley, loosely chopped
• 2 ounces / 60g cilantro (coriander), loosely chopped