CONCENTRATED BROTH OF DEHYDRATED VEGETABLES
● INGREDIENTS: All the pels, skins, ‘ugly’ pieces, tips, etc. of the vegetables used in other dishes, making sure that they are very clean.
1 I keep all the peelings, piles, ' ugly ' bits, tips, threads, stalks of all the vegetables that I use in other dishes (leeks, tomatoes, fennel, carrots, cabbage, etc.). You have to make sure they are well clean. I keep them in the freezer cut all the pieces (vegetables and aromatics to taste)
2 When I have approximately 2 kilos of remains, I add a clove of garlic and a bunch of parsley. Then I put everything in the oven at very low temperature. It is advisable to leave the door slightly open so that the steam escapes (55-
3 I pick it all up very finely (I use a coffee grinder) and store it in a glass jar. It serves to flavor any stew or to make a quick broth, adding a small glass of boiling water.
I HOPE YOU LIKE IT!