Stocking Vegetable Paste – Powder

5 from 5 votes
Cook Time 20 minutes
Rest Time 6 hours
Total Time 6 hours 20 minutes
Course Dinner
Cuisine European
Servings 1 people


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 Red Onion
  • 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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Written by John Myers

Professional Chef with 25 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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