Vegetable stock powder – how I make it

Ingredients for 3 servings:

• 700 g carrot(s)
• 300 g leek
• 200 g onion(s)
• 250 g celeriac
• 200 g celery with leaves
• 400 g broccoli
• 120 g parsley root(s)
• 250 g red bell pepper(s)
• 25 g cherry tomatoes or tomatoes, dried
• 5 large bay leaves, fresh
• 50 g parsley, leaves and stems
• 3 large garlic cloves
• 2 tbsp lovage, dried, or 1 handful of fresh leaves
• 200 g sea salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 12 hours; Total time approx. 13 hours

All quantities are net weights! Clean the vegetables and cut into approximately 2 cm cubes. Roughly chop the parsley, including the stems, and the lovage if using fresh. Finally, pulverize the dried vegetables with the dried vegetables. Cut out the center ribs from the bay leaves and chop the leaves into small pieces. Finely puree everything except the tomatoes in a Multimix or blender in batches. Finely chop the dried tomatoes by hand and mix in. Spread the mixture evenly on three baking sheets lined with baking paper. DRYING: Dry for 2 hours at 80°C (180°F) fan-assisted, then for another 9-10 hours (approx.) at 50°C (122°F). Leave the door slightly ajar (place a potholder in the door). While the vegetables are drying, turn the mixture occasionally to dry them faster and more evenly. Depending on the oven, drying may take longer or shorter. If possible, check the temperature with an oven thermometer. Grind the completely dried breadcrumbs with the sea salt and lovage (if using dried) in an electric coffee grinder to a very fine powder. 3-4 teaspoons yield 1 liter of broth. I also use the powder for seasoning, e.g., for Bolognese, ragouts, vegetables, sauces, etc. There’s a thread for the recipe: http://www.chefkoch.de/forum/2,15,552462/Gemuesebruehpulver-wie-ich-es-mache.html#top