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Homemade mixed dried vegetable seasoning

For soups, stews or meats

I have to admit, this is not an energy-saving preparation method, really. Please try to prepare this during vegetable season and in summer when it's at least 30°C out there, and the weather is dry. By placing the baking trays covered with a piece of textile that keep the air and heat moving, the mixture dries out in 4-5 days. This method is truly more nature-friendly than the preceding.

  • 1000 g carrots, peeled
  • 500 g parsley root, cleaned
  • 500 g tomatoes
  • 500 g cauliflower, cleaned
  • 300 g cabbage, cleaned, trimmed
  • 250 g celery root, peeled
  • 250 g kohlrabi, peeled
  • 250 g savoy cabbage, cleaned, trimmed
  • 250 g red onion, peeled
  • 250 g red pepper
  • 1 bunch parsley, fresh
  • 1 bunch celery leaves
  • 700 g salt

  1. Wash, clean, peel all the vegetables then cut into smaller pieces.
  2. Put the vegetables into the blender then blend them until you get a crumble-like mix.
  3. When all the vegetables are blended, line a baking tray with baking paper.
  4. Spread the mixture into the trays no more than a 2-3cm-thick layer.
  5. Put the trays into the oven and dry it on 60-70°C for 2 hours, then on 40°C  for 8-10 hours. It's practical to leave the oven door open about 2-3cm to help in making the moisture leave. From time to time, stir the mixture to let it dry equally everywhere.
  6. When it's completely dried, you can blend it for a more fine consistency if you wish, then mix with the salt (I suggest to store it in a dry, dark place rather than perserving it with salt).

Good points

This is a unique, traditional Hungarian spice mix.

Preparation time: 300 min
Portions: 30
Difficulty: easy
Cuisine: Hungarian
General (in 1 portion)
Calories: 63.81 kcal
Carbohydrates: 13.22 g
Cholesterol: 0 mg
Sugar: 6.25 g
Protein: 3.1 g
Fat: 0.45 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com