Bouillon powder

Ingredients for 1 servings:

• ½ celeriac
• 3 carrots
• 2 onions
• 1 stalk(s) leek
• ¼ white cabbage
• 1 bunch of parsley
• ½ bunch marjoram
• ½ bunch rosemary
• 1 bunch of lovage (Maggi herb)
• lots of sea salt
• n. B. Pepper, freshly ground
• olive oil
• some water

Instructions

Working time approx. 40 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 40 minutes

Commercially available bouillon powders contain a lot of additives. For this reason, I started making my own. You can use whatever vegetables you like best. Just make sure the produce is fresh and untreated (organic). Prepare and clean the soup vegetables. Cut the celeriac and carrots into thin slices (about 0.5 cm thick). Cut the onion, leek, and cabbage into strips. Heat a little olive oil in a large pan and sauté the firm vegetables over medium heat. Deglaze with a little water and continue cooking until the vegetables are soft. Place the vegetables and the remaining liquid in a food processor and chop (or in a bowl to chop with an immersion blender). Heat a little more olive oil and sauté the onions and other soft vegetables over medium heat. Meanwhile, spread the chopped root vegetables on a baking sheet (lined with parchment paper). Place the onions, etc., in the food processor. Wash and tear the herbs, and add them to the food processor as well. Chop the mixture into small pieces and spread it on the baking sheet. Let it dry in the oven at 50°C for about 5-10 hours. Stir occasionally to ensure the entire layer dries. Chop the dried mixture in portions with plenty of sea salt and freshly ground pepper in a food processor until it forms a coarse powder. Place in tightly sealable containers (jam jars work very well). It’s ideal for seasoning sauces and vegetables. Tip: This also makes a great gift for someone you’re invited to a party. Simply fill it into a decorative jar—add a self-designed label—and wrap it up nicely.