John Myers
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Stocking Vegetable Paste – Powder
The perfect stocking vegetable paste – powder recipe with a picture and simple step-by-step instructions.
Stocking vegetable paste – powder
- 1 smaller Broccoli
- 1 Fennel
- 6 Mushrooms, brown
- 1 Tomato
- 2 Carrots, orange
- 2 Carrots, yellow
- 1 Paprika, orange
- 1 Parsnip
- 1 Parsley root
- 1 Pointed pepper, red
- 1 piece Celery
- 0,5 Kiohlrabi
- 0,25 Leek
- 3 stem Maggi herb
- 0,25 bunch Parsley
- 1 Onion, red
- 3 Garlic cloves
- 100 g Salt
- 30 ml Olive oil
- 1 tbsp Soy sauce
Preparation of the vegetables
- Wash, clean and chop all vegetables. Then put it in a powerful machine. Add salt, olive oil & soy sauce. Chop / puree everything together. Then divide the whole thing in half. Transfer a part into one or more glasses. Store in the refrigerator.
- Spread the second part thinly on a baking sheet lined with baking paper. Set the oven to 100 degrees and push in. Let the door dry for about 6 hours with the door slightly open. Then take it out and let it cool in a bowl.
- Put the completely cooled down in a powerful machine and pulverize it. Maybe several times according to the desired fineness. Then you put it in a glass with a screw cap. Put it in the cupboard for use or give it away as a gift. Also works with the fresh vegetable paste.
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