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
- Wash, clean, peel all the vegetables then cut into smaller pieces.
- Put the vegetables into the blender then blend them until you get a crumble-like mix.
- When all the vegetables are blended, line a baking tray with baking paper.
- Spread the mixture into the trays no more than a 2-3cm-thick layer.
- 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.
- 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).
This is a unique, traditional Hungarian spice mix.
| Preparation time: | 300 min |
| Portions: | 30 |
| Difficulty: | easy |
| Cuisine: | Hungarian |
| 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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