for 250 g

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

How it's done

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.

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