Vegetable paste umami
#1, Würzstoff
vegan
sauce & broth
medium
Torben Ebert
Ingredients for 4 persons
- 60 g leeks
- 250 g carrots
- 180 g celeriac
- 50 g fresh parsley
- 5 dried tomato halves
- 120 g onions
- 50 g brown mushrooms
- 1 clove of garlic
- 3 black peppercorns
- 1 juniper berry
- 1 allspice grain
- 1 bay leaf
- 3 tsp sugar
- 4 tablespoons TOMAMI #1
- 1 tsp TOMAMI Würzstoff
- 35 g olive oil
- 100 g coarse salt
Preparation
Crush the juniper berries, peppercorns and allspice in a mortar and pestle with one part salt. Peel and wash the fresh vegetables if necessary.
Finely puree all the ingredients in a Thermomix at the highest setting. Use the spatula to repeatedly loosen the mass from the sides to ensure a fine, homogeneous mixture.
Pour into sterilized jars. The paste can be kept for a very long time.
With a few simple steps it is possible to replace the tried and tested bouillon cube with this vegetable paste. Salt, fresh vegetables and spices are perfect together with TOMAMI’s Umami notes and can be used to make a versatile vegetable paste for soups, sauces and many more dishes!
The salt is needed to make the paste keep for longer – so don’t be surprised by the rather salty taste and dose carefully.
Dosage about 1 tsp to 500 ml of water.
