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Mediterranean universal spice, stock powder

updated

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Ingredients for 1 servings:

  • 1 kg carrot(s)
  • 1 kg leek
  • 1 kg celeriac, including greens
  • 3 onions
  • 1 bulb(s) garlic
  • 100 g black olives, pitted
  • 200 g tomatoes, dried
  • 3 stalks of thyme
  • 1 stalk rosemary
  • 3 sprigs of oregano
  • 1 bunch lovage
  • 3 stalks of savory
  • 1 bunch of basil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

for Mediterranean cuisine as a basis, very good for all braised dishes, replaces all ready-made products

Roughly chop the carrots, leeks, celery (without the tops), onions, garlic, and olives in a food processor using a knife. Spread thinly on a baking sheet (lined with parchment paper). Dry for 1 hour at 100°C (212°F) fan-assisted oven. Then add the washed herbs and celery leaves and dry at 50°C (122°F) fan-assisted oven until dry. Then finely chop in a food processor using a knife and fill into jars. For all Mediterranean braised dishes and sauces.

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Written by John Myers

Professional Chef with 29 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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