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- Christmas
- Vegetable bouillon powder
Vegetable bouillon powder
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
- 5 shallot, finely chopped
- 300 g carrots, roughly grated
- 300 g celeriac, roughly grated
- 2 garlic clove, thinly sliced
- 300 g leek, cut into thin rings
- 1 bunch lovage, finely chopped
- 1 bunch flat-leaf parsley, finely chopped
Bouillon powder
- 100 g sea salt
- 10 g dried porcini mushrooms
Tools
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- 2 preserving jars (each approx. 300 ml)
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) with the oven door slightly ajar. 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.
