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Vegetable Paste

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 30 people

Ingredients
 

  • 4 Piece Carrots
  • 1 middle Fresh onion
  • 4 Piece Garlic fresh
  • 1 bunch Spring onions
  • 3 fresh Tomatoes
  • 1 bunch Parsley
  • 3 small stalks Fresh thyme
  • 4 middle Brown or white mushrooms
  • 2 Red Peeled peppers
  • 1 Piece Ginger
  • 200 g Sea salt
  • Olive oil
  • 1 shot Mineral water
  • 3 middle Screw cap jars
  • 1 Piece Fresh celery
  • 1 fresh Fresh ginger

Instructions
 

  • Peel the tomatoes (shock in hot water, then in cold). Peel the other vegetables and cut into small pieces, fill halfway in a strong mixer, then mix. If you can't just add some oil and shake the mixer a little. When the mixture is mixed up, add the rest. Don't forget the salt, I had different sea salts, like with lavender, and herbs.
  • Mix everything to a fine pulp, fill 3 medium glasses with screw lids, cover with a good dash of olive oil. Seal and place in the refrigerator. You can also dry it in the oven on baking paper, then you have vegetable powder. I do not want to miss it anymore .
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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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