Try this Vegetable stock powder recipe, or contribute your own.
Suggest a better description1. Wash, pat dry and finely chop all your vegetables and herbs. (can food process)
2. Weigh them and put in medium pan.
3. Add salt. The salt is equal to 20% of the weight of your vegetables.
4. Cook over low heat for about 2 hours, stirring occasionally to prevent sticking. Until all the water is gone.
5. Spread mixture on a baking tray lined with parchment paper.
6. Bake at 150 C until dry and slightly crispy. Stir from time to time( about an hour and 15 mins)
7. Cool and blitz until you get a powder
8. Store up to 3 months in airtight jar.
Use 1 teaspoon for 1 liter of water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (80g) | ||
Recipe Makes: 1 | ||
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Calories: 13 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 64mg | 2 % | |
Potassium 208.2mg | 5 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1.1g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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