Bouillon powder made of left-over vegetables

Total: 4 hr 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / 100 g: 131 kcal
, Fat: 1 g
, Carbohydrate: 17 g
, Protein: 6 g

Ingredients

250 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

5 shallots, finely chopped
300 g carrots, roughly grated
300 g celeriac, roughly grated
300 g leek, thinly sliced
2 garlic cloves, thinly sliced
1 bunch lovage, finely chopped
1 bunch flat-leaf parsley, finely chopped

Bouillon powder

100 g sea salt
10 g dried porcini mushrooms
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How it's done

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Vegetables

Mix the shallots with all the other ingredients up to and including the parsley, spread on 2 baking trays lined with baking paper.

To dry

Approx. 4 hrs. in an oven preheated to 80°C (convection), keep the oven door slightly ajar with the handle of a wooden spoon. Using a wooden spoon, mix the vegetables every hour. Turn off the oven and leave the vegetables to cool.

Bouillon powder

Blitz the vegetables in a food processor with the sea salt and porcini mushrooms or grind down using a mortar and pestle, fill the jars.

Good to know
Shelf life: Seal tightly and store in a dry, dark place for approx. 6 months.
Note: The vegetables can also be dried in a dehydrator.
Tip: All left-over vegetables (except those which contain a lot of water such as courgettes, pumpkin, peppers and tomatoes) and all herbs can be used for this bouillon powder. You will need approx. 1 kg of vegetables and herbs and 100 g of salt for approx. 250 g of bouillon powder.

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