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Good Stock, as I understand it, is made by boiling a lot of flavoring agents, such as various veggies, bones, or meat, and salt in water for an extended amount of time. Since this process takes a lot of time, there are a lot of instant substitutes available. In Germany, powdered vegetable (or chicken) stock is also a popular seasoning agent.

It’s usually freeze dried and full of preservatives, which is why I was completely hooked when a colleague shared her idea of making the stuff in the privacy of my own home’s oven! Now I use it all the time and all my meals taste the same. Just kiddin’ … I think.

Homemade Powdered Vegetable Stock

  • 4 whole Carrots
  • 2 whole Parsnip Roots (or Parsnips, Turnips, etc.)
  • 2 whole Leeks
  • 2 sprigs Lovage
  • 1 bunch Parsley (flat leaf or not)
  • 1 cup coarse Sea Salt

Wash and coarsely chop the veggies and chuck all ingredients into your favorite food processor. Blend your veggie-salt-mix until you are left with a thick veggie pulp. Spread it VERY THINLY on a baking sheet (or two) and dry in the oven overnight at 167 degrees (75 celsius) until completely dry.

Break into chunks and process in the food processor again so you end up with a coarse powder that will happily dissolve in boiling water to make a basic veggie broth (rather salty, see below) and will just as happily season whichever meal you are cooking (maybe not dessert, but that’s really up to you).

This is a very versatile recipe. You can basically use all of your favorite seasoning vegetables and herbs and adjust the amount of salt you’re using (depending on whether you’re planning on brewing broth with the powder or using it as a seasoning salt). If you’re using the amount of salt stated in the ingredient list, the outcome will be rather salty.

Suggestion: add olives and tomatoes (make sure to toss the tasteless watery stuff) and substitute the herbs with basil and oregano for a Mediterranean type of seasoning.

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