Name: Vegetable Broth Powder
Prep time: 30 min
Cook time: 270 min
Total time: 300 min
Ingredients: 650 g Carrots; 400 g Parsnips; 650 g Celeriac; 250 g Fennel; 2 piece red Onions; 600 g Leek; 1 bunch fresh Parsley

Description

This recipe for vegetable broth powder is an easy way to make a healthy and delicious broth yourself. It contains carrots, parsnips, celeriac, fennel, onions and leek. The preparation takes about 30 minutes of work and 300 minutes of drying time. The recipe is vegan, vegetarian, gluten-free and lactose-free.

Ingredients (7 ingredients)

650 g Carrots

400 g Parsnips

650 g Celeriac

250 g Fennel

2 piece red Onions

600 g Leek

1 bunch fresh Parsley

Preparation (4 steps)

Prepare vegetables

Wash, peel and cut the vegetables. It is best to roughly grate: carrots, parsnips and celeriac. Cut fennel, onion and leek into thin slices.

Dry vegetables

Spread 650 g carrots, 400 g parsnips, 650 g celeriac, 250 g fennel, 2 red onions, 600 g leek and 1 bunch of fresh parsley on several baking sheets and dry them at 50 °C with the door slightly open (clamp a wooden spoon so that the moisture can escape).

Chop vegetables

Thermomix® Setting

30 sec/Speed 8

When the vegetables are completely dry, put them in the Thermomix and grind for 30 sec/speed 8.

30 sec

Store powder

Put the powder in a dry, airtight jar. It will keep for months as long as it is protected from moisture.

Finished cooking? Great! 🎉

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About this recipe

My grandmother always had a huge garden. In the autumn, when the harvest was in, the whole house smelled of vegetables spread out on linen cloths to dry. She always made her own vegetable broth from it, a recipe she had from her mother. This recipe here is my homage to that tradition, adapted to the modern kitchen with the Thermomix®. The basis of this vegetable broth are carrots, parsnips and celeriac. They bring a natural sweetness and an earthy depth to the taste. The fennel contributes a light anise note that harmonizes wonderfully with the other vegetables. Red onions provide a pleasant spiciness and a slightly caramelized sweetness when dried. The leek, with its mild onion flavor, rounds off the whole thing. The fresh parsley brings an herbaceous freshness to the powder. When preparing it, it is important to cut the vegetables evenly so that they dry evenly. I prefer to roughly grate carrots, parsnips and celery, as this shortens the drying time. Fennel, onions and leek should be cut into thin slices. Be careful not to overload the baking sheets so that the air can circulate well. The drying time may vary depending on the humidity. The vegetables should feel leathery and break easily. In the Thermomix® it is important to really completely dry the vegetables before grinding them, otherwise lumps can form. This recipe is naturally vegan, vegetarian, gluten-free and lactose-free. For a more intense flavor, you can also add dried herbs such as thyme, rosemary or marjoram. A pinch of smoked paprika powder gives the broth a smoky note. If you like it hotter, you can grind a small dried chili with it. The homemade vegetable broth is versatile. It is ideal as a base for soups, sauces and stews. You can also use it to season rice, quinoa or other cereals. A teaspoon of the powder in a cup of hot water makes a soothing and healthy broth. The finished powder should be stored in an airtight jar in a cool, dark place. It will keep for several months. Make sure that no moisture penetrates, as this will shorten the shelf life. You can also freeze the powder in small portions to make it last even longer. This way you always have a healthy and delicious broth at hand.