Salt preserved mixed vegetables recipe

Salt Preserved Mixed Vegetables recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Salt preserved mixed vegetables recipe, recipe Rating: 4.5
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Ingredients

1 bulb(s)	celeriac, with fresh green leaves
2	carrots
4 stalk(s)	leek
1 bulb(s)	fennel
1	parsley root
1	parsnip
3 bunch(es)	flat leaf parsley
10 leaves	lovage
1	lemon, grated peel
10	dried tomatoes
1 piece(s)	ginger, approx. 2cm
300 g	sea salt

Instructions

Clean the vegetables, peel where necessary and roughly dice all. Weigh the vegetables and transfer into a powerful food processor with metal blade. Add 30 per cent sea salt by weight. Process until very fine chopped and well combined.

Allow to stand for an hour, then process again briefly and fill the mixture densely into jars and seal. Store up to 6 months on a dark and cool place.

Makes 3 400ml jars.

A healthy seasoning for stews and dressings, mixed with oil also for oven baked vegetables. Take into account, that you need no, or much less, salt for your dish! 1 teaspoon in hot water makes 250ml light vegetable stock.

Note:
If no powerful food processor available, cut into smaller dices and mix in patches in a blender.

Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a