Granulated vegetable broth

Ingredients for 1 servings:

• 2 carrots
• 1 celery
• 1 leek(s)
• 2 garlic cloves
• 2 onions
• 2 zucchinis
• 2 tomatoes
• 4 mushrooms, brown
• 1 bunch of parsley
• 2 sprigs of lovage
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 7 hours; Total time approx. 7 hours 30 minutes

Using leftovers – I know what’s in them

All firm vegetables (carrots, celery) are finely grated after cleaning. Those with a lot of water (tomatoes, zucchini, mushrooms) are cut into large cubes and placed in the blender. The herbs can then be added to this as well. Leeks, onions, and garlic are cut into very fine slices and NOT blended. Now mix all vegetables with the salt in a large bowl and spread very thinly on baking sheets. Dry at 80°C with the door slightly open until the salt begins to crystallize around the edges and much of the vegetable pulp is already dry. This can take 4-5 hours. The mixture should now look somewhat like a cow pat. A few wet bits are no problem. Remove the pulp from the sheets with a palette knife or spatula and place it back on a baking sheet. Loosen it slightly with your hands and place it back in the oven to dry. As soon as (almost) everything is dry, grind everything. Return the first grinding to the baking sheet and let it dry thoroughly again. Then grind again and bottle. Of course, other vegetables like kohlrabi, cauliflower, broccoli, bell peppers, and eggplant can also be used. Other herbs like chives, sage, basil, or chervil are also possible. However, carrots, celery, and leeks are essential. I haven’t specified the amount of salt, as everyone should add it according to their own taste.