John Myers
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Basic Recipe for My Mediterranean Aroma Puree
The perfect basic recipe for my mediterranean aroma puree recipe with a picture and simple step-by-step instructions.
- 150 g Carrots
- 100 g Celery
- 100 g Celery
- 100 g Leek
- 100 g Red peppers
- 100 g Fennel
- 100 g Zucchini
- 100 g Aubergine
- 100 g Tomatoes pickled in oil
- 50 g Black pitted olives
- 3 piece Garlic cloves
- 3 Branches Basil
- 2 Branches Parsely
- 2 Branches Oregano
- 2 Branches Thyme
- 1 branch Rosemary
- Sea salt fine
Important !!!!
- Also with this mixture, it is very important to weigh all the vegetable parts with the herbs and the salt content must be in the ratio of 7:
- Please do not use any onions !!!!
preparation
- Clean and peel the vegetables and cut into small pieces (makes mixing easier). Core the peppers, remove the white partitions and cut into small pieces. Drain the tomatoes and olives a little on crepe and cut into small pieces. Peel the garlic and cut into small slices.
- Pluck the basil, thyme, rosemary and oregano from the stems. Parsley can be used with stalks and cut into small pieces.
- Now weigh everything together exactly and adjust the amount of salt. Mix in a bowl and let it steep for a moment.
- In the meantime, wash the twist-off glasses with hot water and allow them to drain.
- Now finely puree the vegetables and pour into the glasses.
- Makes 5 glasses of 220 ml
Use and shelf life
- As with the “classic puree”, a tasty soup can be made very quickly. Also suitable for seasoning soups and mashed potatoes and also ideal for salad dressings. Also tastes very good on toasted baquette discs.
- Due to the high salt content, it can be kept well chilled for almost 1 year (preferably in the refrigerator).
- If you prefer it with a touch of Asia, a short PN is sufficient …. Recipe is coming
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