Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Bouillon powder made of left-over vegetables
30 m active | 4 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 131
  • Fat about 1g
  • Carbohydrates about 17g
  • Protein about 6g
This is needed
This is needed for 250 g
Vegetables
  • 300 g carrots, roughly grated
  • 5 shallots, finely chopped
  • 300 g celeriac, roughly grated
  • 300 g leek, thinly sliced
  • 2 garlic clove, thinly sliced
  • 1 bunch lovage, finely chopped
  • 1 bunch flat-leaf parsley, finely chopped
Bouillon powder
  • 100 g sea salt
  • 10 g dried porcini mushrooms
View these products
And that's how it's done
And that's how it's done
Vegetables
Mix the shallots with all the other ingredients up to and including the parsley, spread on 2 baking trays lined with baking paper.
To dry
Approx. 4 hrs. in an oven preheated to 80°C (convection), keep the oven door slightly ajar with the handle of a wooden spoon. Using a wooden spoon, mix the vegetables every hour. Turn off the oven and leave the vegetables to cool.
Bouillon powder
Blitz the vegetables in a food processor with the sea salt and porcini mushrooms or grind down using a mortar and pestle, fill the jars.