vegetable salt

Ingredients for 1 servings:

• 50 g apple
• 50 g potatoes
• 50 g zucchini
• 50 g carrot(s)
• 50 g green beans
• 100 g salt, coarse (primordial sea salt)

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 8 hours; Total time approx. 16 hours 30 minutes

vegan kitchen gift

Wash and peel the vegetables and fruit, and cut into approximately 1 mm thin slices. Blanch in boiling salted water for approximately 5 minutes, then rinse and drain. Oven cooking: Line a baking tray with absorbent baking paper and arrange the vegetable and apple slices one by one next to each other. Gently dry in an oven at approximately 50°C for approximately 4 hours, then let them rest in the open air overnight. Then finish drying for another 4 hours in the switched-on oven and let them dry overnight. Dehydrator cooking: Arrange each vegetable separately next to each other on a tray, stack the trays on the heating element, and leave the dehydrator switched on for approximately 8 hours. Leave the trays uncovered with the vegetable and fruit chips to dry overnight. Finely or coarsely chop the fruit and vegetable chips in an electric chopper. In a bowl, mix the vegetable and fruit powder with the salt. Transfer to an airtight and watertight container and store in a cool, dark place.