Leona's homemade Vegeta

Ingredients for 1 servings:

• 500 g carrot(s)
• 300 g parsley root(s)
• 1 large celeriac
• 200 g parsnip(s)
• 2 bunches of parsley, chopped
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Spice for everything

Peel, wash, and dry the vegetables (carrots, celery, parsley root, and parsnip) thoroughly. Grate very finely. Add the parsley leaves and salt and mix thoroughly. Spread thinly on a serving tray and let dry, then store in a tightly sealed jam jar. You can also store the mixture in the freezer (vacuum-sealed), which eliminates the need to dry it (I’ve been doing this lately; it’s faster). Once the vegetables are dried, the jam jar must be absolutely clean and stored in a dry, well-ventilated place. The natural aroma of the ingredients gives each dish a truly unique and beautiful flavor. Reshuffle the mixture occasionally during the drying time to ensure the vegetables dry evenly.