John Myers
Ingredients for 1 servings:
- 40 g sea salt
- 150 g carrot(s)
- 250 g tomatoes
- 170 g parsley root(s)
- 170 g parsnip(s)
- a little nutmeg
- little lovage
- 10 g parsley
- 10 g thyme
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 9 minutes; Total time approx. 1 hour 9 minutes
an example without celery
Wash the vegetables thoroughly, pat dry, and cut into small cubes—the smaller the cubes, the better (as the drying process is correspondingly shorter). You can also skip the fresh parsley and thyme and add them dried at the end. Now everything is dried until absolutely all the moisture has evaporated (e.g., in an oven at 80 degrees Celsius (top/bottom heat) for about 6-7 hours, or in a dehydrator). Then throw everything into a blender and mix/chop thoroughly until everything is reduced to a powder and mixed. It’s recommended to put the powder back in the oven at 80 degrees Celsius (top/bottom heat) (about 1-2 hours to get every last bit of moisture out). The powder can now be transferred to jars. I can’t comment on its shelf life, but I suspect it’s quite long. You can be creative with the vegetables. Normally, you would use celery as a seasoning, but due to an allergy, I tried to substitute it (e.g., with parsley root and parsnip).
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