Wash the parsley, spin dry well. Wash the celery bulb, peel it thickly and cut it roughly into pieces. Wash and peel the carrots. Wash and clean the leek well. Turn all ingredients through the meat grinder or chop up in the food processor. Mix 500 g of vegetable puree with 500 g of salt, fill into screw-top jars and store in the refrigerator.
Tip:
Well suited as a soup spice, but also for stews of all kinds. Use sparingly when cooking, then season again.
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