in

Vegetable Seasoning Paste

5 from 2 votes
Prep Time 1 hour
Total Time 1 hour
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.
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Capuns (Joey Heindle)

Schnitzel Roast