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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