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
How it's done
Mix the shallots with all the other ingredients up to and including the parsley, spread on 2 baking trays lined with baking paper.
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.
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.
|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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