John Myers
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Basic Recipe for My Classic Aroma Puree
The perfect basic recipe for my classic aroma puree recipe with a picture and simple step-by-step instructions.
- 100 g Kohlrabi
- 100 g Leek
- 100 g Celery
- 100 g Celery
- 100 g, Parsley root
- 200 g Carrots
- 3 Branches Parsely
- 3 Branches Lovage
- 3 Branches Dill
- The fine green of The kohlrabi
- The fine green of The carrots
- Sea-Salt
Important !!!!
- With this mixture, it is very important to weigh all the vegetables with the herbs because the proportion of salt must be in the ratio of 7:
- When using the green from the kohlrabi & carrots you should make sure that it is really fresh and only use the young green, otherwise you should avoid it. In that case, use a little more parsley. Please do not use any onions !!!!
preparation
- Clean and peel all vegetables. Then cut into small pieces (this makes mixing easier). Rinse the herbs and leaves, pat dry and roughly cut.
- Now weigh everything exactly and adjust the amount of salt. Mix well in a bowl and let it steep a little.
- In the meantime, wash the twist-off glasses with hot water and allow them to drain.
- The whole thing is now finely pureed and filled into the glasses.
- Makes about 4 glasses of 220 ml each.
Use and shelf life
- If you pour boiling water over it, you can make a tasty soup very quickly. Also ideal for seasoning soups and mashed potatoes and also for salad dressings.
- Due to the high salt content, it can be kept well chilled for almost 1 year (preferably in the refrigerator).
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