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Vegetable bouillon powder
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
  • 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
  • 2 preserving jars (each approx. 300 ml)
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And that's how it's done
And that's how it's done
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.