Cooked - Homemade German Vegetable Broth Paste (raw & Natural)

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Home Pricing Community My Recipes

Homemade German Vegetable Broth Paste (raw & Natural)

1.0

250 g carrots

200 g celeriac (celery root)

150 g leek (white & light green parts)

100 g parsley root or parsnip

2 onions

2–3 garlic cloves

½ bunch fresh parsley (with stems)

30–50 g soft dried tomatoes (briefly soaked, drained)

200–220 g rock salt (≈ 22–25 % of the vegetable weight)

2 tbsp olive oil (optional)

1 tsp lovage (for the true German flavor)

Wash, peel & roughly chop all vegetables.
Finely chop in a food processor until a moist, grainy paste forms.
Mix in salt (and olive oil) by hand. Let rest 10–15 min.
Spoon into clean, sterilized jars & seal tightly.
Store in the fridge. Keeps 2–3 months (often longer).
Use: 1 tsp paste = 250 ml hot water for broth, or add directly to soups, sauces, rice or stews.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🍵Broth

Cuisine🇩🇪German

Occasions🥣Cooking Base📆Everyday

Season🔁Year-round

DifficultyEasy ⏰

Created 38 weeks ago

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