Vegetable broth without onion and leek

Ingredients for 2 servings:

• 4 carrots
• 1 bulb(s) of celeriac
• 1 beetroot
• a few sprigs of fresh parsley
• some stalks of coriander, fresh
• 1 cinnamon stick(s)
• 4 cloves garlic
• some sprigs of mint, fresh
• Chili as needed
• 1 small piece(s) of fresh ginger
• 1 small piece(s) of turmeric
• 250 g salt

Instructions

Working time approx. 1 hour; Rest time approx. 20 minutes; Cooking/baking time approx. 9 hours; Total time approx. 10 hours 20 minutes

oriental style

Finely chop all ingredients, ideally using a food processor. Finally, add the salt and mix everything together. Then let it stand for about 20 minutes. Pour the mixture through a cotton cloth so that the liquid can drain off easily. The drier the mixture, the less time it needs to dry. Spread the mixture as thinly as possible on baking paper. Dry either in the oven at 50°C fan (no preheating necessary) with the oven door slightly open or in a dehydrator. The thinner the mixture is spread, the faster it can dry. The drying process can take between 8 and 10 hours. Tips: The mixture can only be filled into jars once it is completely dry. After drying, grind the mixture into a powder using a food processor if necessary.