Vegetable seasoning "Fragrant tops-roots"

Category: Blanks
Vegetable seasoning "Fragrant tops-roots"

Ingredients

A mixture of dried vegetables, herbs optional preparation of soup greens

Cooking method

  • This season I have prepared enough dried vegetables and herbs for soups and other dishes.
  • But, after I tried to grind them, and prepare seasoning from the roots-vershoks ... it seemed to me that I had prepared very little of this mixture.))))
  • The same, a bag of 50 kilograms of commercials needs to be harvested so that it is enough for the season of using greens in different versions)))
  • First, we prepare a dried mixture of vegetables and various herbs.
  • Dryer blank
  • Vegetable seasoning "Fragrant tops-roots"Soup greens (a mixture of dried vegetables, herbs)
    (Admin)
  • I dry everything that comes to hand.
  • On this run I have:
  • Bulb onions
  • Carrot
  • Sweet pepper
  • Tuberous celery
  • Celery stalk
  • Celery, dill, parsley stalks from green bunches
  • Parsley root
  • All together after drying gives a wonderful smell and great taste to broths and other food.
  • And after my experiments with seasonings, spices, salt, I suddenly got an idea to grind the soup greens. And get just a fragrant seasoning in small crumbs, which can be added as a sprinkle to a salad and wherever vegetable crumbs are needed, and a quick heat treatment of a dish, for example, when frying stews, vegetables in a pan ... and the like.
  • I went to do it.)))
  • To do this, I needed a nozzle glass for the Kenwood combine, which works as a strong crusher for everything solid - nuts, coffee, etc.
  • Vegetable seasoning "Fragrant tops-roots"
  • I put a mixture of herbs in a glass, insert it into the nest of the combine - let's go! In a matter of seconds and at high speed, I got a great vegetable crumb. The glass was full - the glass became almost empty)))
  • Vegetable seasoning "Fragrant tops-roots" Vegetable seasoning "Fragrant tops-roots"
  • Before putting in jars, sprinkle the crumb on a paper towel, dry it a little so that it does not crumple in the jar, does not get damp.
  • Vegetable seasoning "Fragrant tops-roots"
  • I pour the crumb into a jar, close it under the lid.
  • Vegetable seasoning "Fragrant tops-roots"
  • Vegetable seasoning "Fragrant tops-roots"
  • Crumbs smell just as good as whole greens.

Note

Excellent result!
I got one more spice, homemade, aromatic.
This seasoning is for those who do not like strong taste and smell, aroma of herbs. There are enough of their own flavoring aromas of ordinary vegetables and herbs.
Enjoy your blanks!

Venera007
Wow!!!! great !!!
Tatyana, I already recognize your recipes from the photo, I'm just delighted with them
Admin

Tanyusha, it's good! This means that some of my recipes will be cooked, and winter will be delicious
Venera007
Admin, Tatyan, of course, will be, although my terrible fussy, but I can fish out what is useful :)
For me, the current of the dryer alone is not enough. Last year I bought the cheapest one (I didn't know how the relationship with drying would develop), but it seems rather weak. Dries for a long time even at maximum. When the discounts will be bought another one, but now I will not save))
Elena Tim
I look at the pictures and directly feel the aroma coming from this mixture! It has everything that I love (except for tuberous celery - I just haven't tried it.)
For some reason I buy similar mixtures, I really like the aroma. After all, it is from dried vegetables and herbs that the aroma becomes richer, or something ...
Well, at least it hit my head that I have a dryer!
Tan, and Tan, you're all to blame for the fact that we perceive our dryer as a device designed exclusively for curing meat!
Admin
Linen, everyone sees what he wants to see I have a dryer exclusively for green vegetables, although the expansion ring for meat is made Now the tomatoes are being dried, with spices

And the greens ...it's a miracle how good the greens are, this is a mixture for soups Only I add it for cooking broths, soups
And even in buckwheat porridge So natural, rich taste and smell

How is it that you have a dryer, but without dried herbs? Disorder!
Elena Tim
Quote: Admin
everyone sees what he wants to see
Aha!
Kanesh, she gave a delicious recipe that I had already forgotten about herbs. But I used to dry them too, and again according to your recipe.
Tan, thanks for the composition of the "tops-roots", I will definitely do it. I really like to add such mixtures to broths, and not only. And with homemade "dried", I'm sure it will be a hundred times tastier.
Irina742
Admin, now the "pyaterochka" sells buckwheat with dried vegetables. 99 rubles !!!! I don’t need it! For a long time I myself have been doing this according to your recipe for vegetable seasonings !!! Very tasty !!!
Thank you very much for the recipe!
Admin

Irisha, and the price of such buckwheat is big Why should we overpay for dried vegetables - we will dry them ourselves and mix with cereals
To your health!
mamusi
Tatyana, Tanya, but tell me ~ since last year, dried grass-ants can still be used in the new winter. And How. I strongly doubt ...
I have a whole 3 liter jar of dry parsley. Husband cooks ~ doesn't use her. Do not understand ... he dried greens. Uses from the freezer!
Therefore, there are many left. For me, it is like hay already ... Well, I dried so much last year that I didn't eat it. The dill is gone. But the parsley remained. Leaf celery, cilantro. Everything smells good. Parsley is not very, somehow not intelligible.
I will dry the new one. And the old one? Throw it away? Or blended into powder?
Admin

I have a mixture of vegetables of different mixes that cost a long time, sometimes it is enough for two years, if I don’t calculate with the quantity.This season I will again harvest, it’s almost over.

Greens can also stand for a long time. Are there different spices in the store, including parsley, they sell freshly picked ones? I doubt

You can gradually add parsley to soups-borscht, add stewed vegetables-meat.
mamusi
Quote: Admin
Are there different spices in the store, including parsley, they sell freshly picked ones? I doubt
I never bought dried herbs in the store.
Greens always froze. I dried it for the first time. And somehow it’s parsley not very much for me ... I use it for something, of course ... we'll see.
I will freeze more parsley this year. Frozen greens are somehow more perfume for me.
I like the idea of ​​mixing dry parsley and other roots together. I will fantasize.
Thank you, Tanya!
Super Tanya
I don't really respect parsley either. And I tried to dry the carrot tops and add instead of parsley .... a completely different taste. I like. I even add this tops to bread.
Svetlana-cat
Admin, Tatiana - thank you, I will definitely do it, I liked it very much! Today they sent me a new dryer (the old one flew), I'm already drying the pepper there, and then I'll do everything else ... I don't like frozen greens, except for dill (it's yummy ice cream), some of it is wet, dark, half rotten in appearance, especially parsley - brrr. And I really like dried food, I add it everywhere, and in soups, and in main courses, and in baked goods, but it never occurred to me to do that. Thanks for the recipe !!
Admin
Quote: Unloved
She's kind of wet, dark, half-rotten in appearance, especially parsley

I did not notice this. Greens do not need to be thawed, tear off a piece from the briquette and immediately into the pan, into the hot broth at the end of cooking. Then the greenery looks normal.
And I don't add frozen greens to salads - only fresh ones.

To your health!
Svetlana-cat
Quote: Admin
Greens do not need to be thawed
, I don’t defrost it either, but somehow it didn’t work out for me with a frozen coma of dill, I already have half of the box frozen, and I dry everything else and use it .. But we are good, we live in the south, so that fresh and in winter is not a problem, but dried in soups and vegetables - I love it very much, some kind of unique aroma and smell. I am reading and rereading your recipes now - I will do everything !!!
Admin
Quote: Unloved
I am reading and rereading your recipes now - I will do everything !!!

Sveta, to your health!
SvetaI
I am now also a happy owner of the dryer. All summer and autumn I dry everything I can reach
Peppers (from 2.5 kg fresh - 140 grams dried)
Vegetable seasoning "Fragrant tops-roots"
carrots (from 2.5 kg - 260 grams)
Vegetable seasoning "Fragrant tops-roots"
onions (from 2.5 kg - 245 grams)

Vegetable seasoning "Fragrant tops-roots"
tomatoes (from 2.3 kg - 170 grams)
Vegetable seasoning "Fragrant tops-roots"
celery root (from 1 kg - 100 grams)
Vegetable seasoning "Fragrant tops-roots"
And I got such a wonderful mixture - two two-liter cans
Vegetable seasoning "Fragrant tops-roots"
Thanks for the idea!

Admin

Sveta, to your health!
Yes, this is contagious when the dryer is drying everything.
hope55
Did you chop the carrots and celery root or chop them on a grater?
Admin

Here, in this thread, I showed how I prepare vegetables for drying, how I cut

Vegetable seasoning "Fragrant tops-roots"Soup greens (a mixture of dried vegetables, herbs)
(Admin)


I do not shred on a regular grater, because then after drying they dry out very much and turn into dust.
Elya_lug
I dried onions and celery separately. Onions in strips and grated celery for Korean carrots. The celery turned out to be thin hairs, very fragrant, I liked it more than adding it raw to frying. The broth turns out to be extraordinary. I will definitely make the rest of the vegetables this year.

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