Homemade oven-dried Vegeta

Name: Homemade oven-dried Vegeta
Ingredients: 300 g carrots; 150 g parsley root; 15 g parsley leaves; 250 g celeriac; 15 g celery leaves; 200 g kohlrabi; 150 g onion; 150 g red pepper; 150 g yellow pepper; 150 g green pepper

Vegan - Homemade oven-dried Vegeta by Anca E. - Recipia

Homemade oven-dried Vegeta, a vegetable seasoning, is made by drying root vegetables, onion, peppers and herbs in the oven, then chopping them. The dried vegetables stay in little pieces if you crush them lightly, or turn into a finer powder, as you like; add the mix to soups, stews and pilaf instead of store-bought granulated seasoning. I leave it a little coarse, so you can see the little pieces in the food. Preparation: 30 minutes. Cooking: 120 minutes. Rest: 3 days and 8 hours. Total time: 3 days, 10 hours and 30 minutes. Servings: 30. Approximately 19 kcal and 0.6 g protein per serving.

Ingredients

300 g carrots
150 g parsley root
15 g parsley leaves
250 g celeriac
15 g celery leaves
200 g kohlrabi
150 g onion
150 g red pepper
150 g yellow pepper
150 g green pepper

Preparation

1. Wash and peel the carrots, parsley root, celeriac and kohlrabi. Grate them. 2. Wash the parsley and celery leaves, tie them with string and hang them from a hook in the kitchen. Leave them to dry naturally for 3 days. 3. Cut the onion into thin slices and the peppers into thin strips. Heat the oven to 70°C. Arrange the vegetables on baking paper on the oven tray and place the tray on the upper rack. Dry them for at least 2 hours with the door ajar, until brittle. 4. Take out the tray and leave the vegetables overnight in a cool place, for about 8 hours. 5. Grind the vegetables with the dried leaves. Leave them coarse or grind them more finely, then put the mix in glass jars or tin boxes.

Notes

You can use 200 g finely chopped cabbage instead of the kohlrabi. Store the dried mix in a glass jar or tin box, away from the stove's steam. The washed leaves need to be dried well before you tie them, and coarsely grated root vegetables may take longer than finely grated ones. Drying is the part many people rush; thick strips of pepper hold on to moisture longer than grated root vegetables. Sprinkle the mix into soup or over rice while it cooks.