Note: If you have a small food processor (less than 8 or 10 cup capacity), you may need to make this in 2 batches.
To make the paste, start with celeriac and carrots. Pulse them several times until they start to collapse and break down. Then add the fennel, leeks, celery, shallots and garlic; pulse again. Add the sun-dried tomatoes and pulse to blend everything together. Next, add the salt and pulse a few times. Then add the fresh herbs and pulse again. Once everything is well blended and mixed together, you should have a nice, moist, paste-like consistency.
Place a bit of the paste into a jar and refrigerate so you can use it throughout the week. Place the remaining paste into a container and freeze. The salt keeps it from freezing solid, so whenever you need a bit, you can just scoop it out of the container. Alternatively, the paste can be canned.
To prepare the bouillon, measure 1 teaspoon per 1 cup of hot water. Taste and adjust to your liking. This bouillon can be used in soups, sauces, stews, risotto or grains. Basically, anywhere you want to add a bit more flavor. Just remember that it is quite salty, so keep that in mind when you are seasoning the rest of the dish.