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Homemade vegetable extract in jars

Homemade vegetable extract instead of instant broth

June 2nd, 2022 | recipes

Unfortunately, most conventional grainy instant broths are fortified with an incredible number of unhealthy additives, flavor enhancers and the like. Here you will find the healthy alternative: a homemade vegetable extract for vegetable broths. Then you know what’s in it!

Homemade vegetable extract instead of instant broth

Every cook knows that: there are leftovers from the soup bundle, the bundle of celery is actually always too big – so what to do with it? You can process such leftovers with salt into a wonderful vegetable extract and always have an “instant broth” at hand. Just add boiling water and the hot vegetable broth is ready.

Which types of vegetables are suitable?

Everything that is sold in a soup bundle, i.e. carrots, celery root, leek, flat-leaf parsley, parsley roots, as well as onions and celery are ideal for the seasoning paste. But cauliflower and broccoli can also be processed in this way. Try out what you like in which weighting. To preserve, calculate 12 g of salt for every 100 g of vegetables, i. e. for 500 g vegetables you add 60 g salt.

Whether meal prep or a clever use of leftovers, this vegetable extract really only contains pure vegetables and salt. So you know 100 percent that only good ingredients will swim in your finished broth.

The homemade vegetable extract made according to this recipe will keep for at least a year. You should store the glasses in a cool and dark place, preferably in the refrigerator. Over time, the extract loses some color, but the taste remains uniquely vegetable and intense right down to the last spoonful – so all in all it is vastly superior to a purchased instant broth in every respect.

Oh yes, and as a small home-made souvenir, the jars of vegetable extract are always well received…

Homemade vegetable extract

(makes about 8 small jars of 200 g each, can be kept refrigerated for at least 1 year)

1.5 kg vegetables (e. g. carrots, celery root, celery, flat-leaf parsley, leeks, onions)
chop the vegetables variety by variety and shred finely in a food processor
mix all the vegetables together in a large bowl
180 g fine salt
add and mix with the vegetables, leave for 30 minutes and mix thoroughly again
rinse clean twist-off jars with boiling water, fill the jars to the brim with the vegetable and seal
for a broth, pour about 1 heaped teaspoon with 1 liter of boiling water

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