Leona`s Homemade Vegeta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g carrot (s)
- 300 g parsley root (s)
- 1 large celeriac
- 200 g parsnip (s)
- 2 bundles parsley, chopped
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Peel, wash and dry the vegetables (carrots, celery, parsley root and parsnips). Grate very small on the grater. Add parsley leaves and salt and mix very well.
- Spread very thinly on a serving tray and allow to dry, then store in a tightly sealable jam jar. You can also store the mass in the freezer (vacuum-packed), then it doesn`t have to be dried (that`s what I`ve been doing recently, it`s faster).
- When the vegetables are dry, the jam jar must be absolutely clean and the jar stored in a dry and ventilated place.
- The natural aroma of the ingredients gives each dish its own unique and beautiful taste. Redistribute every now and then during the drying time so that the vegetables dry evenly.
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