Crushed Broth

Ingredients

• 2 stalks leek
• 2 onions
• 5 fresh garlic cloves
• 4 Carrots
• 250 g celery root
• 200 g mushrooms
• 1 handful parsley
• 3 stems lovage
• 75 g sea salt

Instructions

1. 1.

   step 1

2. 2.

   Preheat the oven to 80°C fan.

3. 3.

   Wash, trim and slice the leeks into rings. Peel the onions, garlic, carrots and celery root. Dice the onions and garlic; grate the carrots and celery root coarsely. Clean and chop the mushrooms. Rinse the herbs, shake dry and roughly chop everything with stems.

4. 4.

   step 2

5. 5.

   Combine all prepared ingredients in a bowl, mix well and spread evenly on one or two parchment‑lined baking trays. Dry in the oven for 6–8 hours, turning occasionally. Remove from the oven and let cool.

6. 6.

   step 3

7. 7.

   Stir in the salt and grind into fine powder in batches with a blender. Store the crushed broth in glass jars in a cool, dry, dark place. The brew powder lasts at least six months.