Granulated vegetable broth

Ingredients for 1 servings:

• 2 carrots
• 200 g celeriac
• 200 g leeks or spring onions
• 250 g tomatoes
• 1 bunch of parsley
• 1 tbsp chervil
• 1 tbsp salt
• possibly water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 day; Total time approx. 1 day 1 hour

no “flavor enhancers”, but natural flavors

The vegetables essentially consist of a bunch of soup greens plus tomatoes. Clean the vegetables and puree them as finely as possible. This works best in a blender. Add a little water if necessary, and finally add salt and herbs. Line a baking sheet with parchment paper and spread the vegetable puree evenly. Important: without the paper, it will be difficult to get the mixture off the sheet later! Dry at 60°C fan-assisted for about 24 hours. If you don’t have a fan-assisted oven, preheat the oven to 75°C and hold the oven door open with a wooden spoon to allow the moisture to escape. When everything is properly dried, the former puree will have the consistency of speculatius biscuits. Finely grind these “vegetable biscuits” in a spice grinder and pour the powder into airtight containers. Stored in a dry, dark place, the powder will keep for many months. Once every three months, I process about 1 kg of vegetables this way, and then I have quite a while of peace and quiet. The dried broth is a fantastic base for sauces and broths. The recipe originally comes from Alexander Herrmann’s book “Koch doch 3.” I’ve adapted it a bit more practically.