Root vegetables – granules

Ingredients for 1 servings:

• 500 g carrot(s), peeled
• 500 g onion(s), peeled
• 550 g celery, peeled
• 750 g leek, with some green
• 300 g celery leaves

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

for soup meat, soup chicken, sauces

Grind the carrots and celery in a meat grinder, and finely chop the onions, leeks, and celery leaves with a knife (it dries faster and doesn’t clump). Then dry the vegetables in an oven at 70°C fan-assisted for about 4 hours, leaving the oven door slightly ajar to allow the moisture to escape (clamp a wooden spoon between the two). Everything must be thoroughly dried to prevent mold. Crumble the larger parts, such as onions, leeks, and celery leaves, or chop them with a food processor, mix everything evenly, and store it in a twist-off jar. Use it to refine sauces, as an addition to meat soups, chicken soups, etc. Yields 250g of granules; 25g makes 2 heaped tablespoons, which is equivalent to a bunch of fresh root vegetables and a small onion.