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Basic Recipe for My grainy Vegetable Broth

5 from 8 votes
Course Dinner
Cuisine European
Servings 1 people
Calories 50 kcal

Ingredients
 

  • 200 g Leek
  • 175 g Red Onion
  • 175 g Celeriac
  • 120 g Parsley root
  • 175 g Potato
  • 400 g Kohlrabi
  • 300 g Carrots
  • 60 g Spring onion
  • 250 g Tomato flesh
  • 1 bunch Parsely
  • 110 g Sea salt fine

Instructions
 

on their own behalf

  • Since I have been asked about it several times !! I make my vegetable broth myself .... Here is my personal recipe for the "granular vegetable broth" which I use as the basis for my soups .... Preparation of the vegetable broth: corresponding amount of water and "powder" according to taste = amount in ml Vegetable broth in my recipes .... For my recipe, I used 6 g of fine sea salt for every 100 g of ready-made pureed vegetables .... The types of vegetables can of course be modified to suit your own taste and preferences, as can the amount of salt.
  • Depending on the food processor, the vegetables must be brought into a certain "size". I can process the vegetables almost in their original size. But this time I cut it into small pieces for a better understanding of the preparation, as not everyone has such a large kitchen appliance. The smaller the vegetable pieces, the faster the vegetable will be pureed later.

Preparations

  • Peel the carrots, potatoes, kohlrabi and parsley root and chop them into small cubes. Peel the celery stalk (like rhubarb), clean the leek and spring onion, dab well and cut into fine slices. Peel and finely dice the onion. Remove the tomatoes from the stalk and peel the skin with the peeler, cut in half and remove the seeds and then dice. Rinse the parsley, pat dry and roughly cut.

preparation

  • Now, depending on the food processor, either puree finely or first grate finely and then puree.
  • Spread the mixture evenly on a baking sheet lined with baking paper (I divide my amount over 3 trays), the thinner the mass is spread, the better and faster it dries completely. The mass must be properly dried through, that also depends the durability.
  • Then dry in the oven at a maximum of 60 ° for at least 24 hours, depending on how thick it was applied. When drying, wedge a small wooden spoon in the oven door (a very small gap is sufficient) so that the moisture can always be drawn off. I always dry without circulating air, but I move the trays twice during the drying time using the "paternoster method".
  • Then roughly crumble the mass and either grind it with a mortar or grind it finely again with a food processor. If the mass is still a little damp, it can be dried again in the oven after grinding.
  • Store dry in a twist-off glass. Lasts up to six months without any problems.
  • Note: The 1800 g raw mass resulted in 275 g granulated vegetable broth after drying.

Nutrition

Serving: 100gCalories: 50kcalCarbohydrates: 6.9gProtein: 1.5gFat: 1.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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