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Vegetable Seasoning Paste

5 from 2 votes
Prep Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

  • 5 Fresh leek
  • 1 root Parsnip fresh
  • 1 root Fresh celery leaves
  • 1 root Fresh carrots

Instructions
 

  • I brought various vegetables from the garden. Some things were less beautiful, so they didn't last long. Since I couldn't use it all at once, I made the vegetable paste. I am very happy with it.
  • Clean the vegetables, wash them thoroughly and cut them into pieces. I then used the electric meat grinder and sent the vegetables through the meat grinder.
  • The crazy vegetables were weighed and for every 100 g I added 20 g salt and mixed well.
  • Fill the vegetable paste into jars or plastic containers and seal. The vegetable paste preserved in this way can be kept in the refrigerator for approx. 3 months. I use it to season sauces, broths and stews.
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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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