Instant Vegetable Broth

Ingredients

• 1 Carrot
• 2 Parsnips
• 250 g celery root (1 piece)
• 1 stalk leek
• 2 onions
• 1 bunch parsley
• 40 g salt

Instructions

1. 1.

   Wash, peel, and clean the vegetables and herbs.

2. 2.

   Grate the carrot, parsnip, and celery root finely. Slice the leek into thin rings and dice the onions into small cubes. Chop the herbs finely. Alternatively, pulse everything in a blender.

3. 3.

   Mix the vegetables and herbs, spread them on two baking sheets lined with parchment paper, and dry at 80 °C (convection) for about 3.5 hours. Keep the oven door slightly ajar with a wooden spoon.

4. 4.

   Once fully dried, mix the vegetable mixture with salt and grind to your desired consistency in a blender. Then transfer the instant vegetable broth into clean screw‑top jars.