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🍽️ Homemade Instant Vegetable Broth

15 kcal · 30 min · 4 servings

Homemade Instant Vegetable Broth Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the vegetables and herbs thoroughly.
  2. 2. Peel the carrots, parsnips, and celery root.
  3. 3. Grate the peeled vegetables finely.
  4. 4. Cut the leek into thin rings.
  5. 5. Cut the onions into small cubes.
  6. 6. Finely chop the herbs.
  7. 7. Mix the grated vegetables, onions, leek, and herbs in a large bowl.
  8. 8. Line two baking sheets with baking paper.
  9. 9. Spread the vegetable mixture evenly across the two baking sheets.
  10. 10. Preheat the oven to 80 degrees Celsius with fan (convection).
  11. 11. Place the trays in the oven.
  12. 12. Keep the oven door slightly ajar during drying by wedging a wooden spoon in it.
  13. 13. Dry the vegetables for about 3.5 hours.
  14. 14. Remove the trays from the oven when the vegetables are completely dry and brittle.
  15. 15. Let the dried vegetables cool down for a short while.
  16. 16. Place the cooled vegetables into a blender or food processor.
  17. 17. Grind the vegetables into a fine powder.
  18. 18. Stir in the desired amount of salt to the vegetable powder.
  19. 19. Fill the finished instant vegetable broth into clean screw-top jars.

Nutrition per serving