Vegetable paste as a substitute for stock cubes

Ingredients for 4 servings:

• 5 carrots
• 8 stalk(s) Celery
• 2 onions
• 3 cloves garlic
• 2 stalk(s) leeks
• 1 bunch of parsley
• n. B. Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the carrots and cut into 1 cm thick slices. Wash the celery and slice it as well. Roughly chop the celery leaves. Do the same with the onions, leeks, and garlic. Chop the parsley, including the stalks. Now weigh the vegetables to calculate how much salt you need. The key here is 12 g per 100 g of vegetables. Mix the vegetables and salt in a bowl and let it sit for 15 minutes. Some water should then have released from the vegetables. Blend with a hand blender until a paste forms. Pour the finished paste into jars. Rinse the jars thoroughly beforehand and, if necessary, disinfect them in the oven at 180 degrees Celsius for 10 minutes. Always fill as full as possible and store in a cool, dark place. The storage life is several months. Do not put a used spoon into the jar. Not only does it taste better, it is healthier and keeps well.