The abundant fruit and vegetable autumn ends and the "diet-hungry" winter begins! We make a vegetable blank for dressing winter broths.
Ingredients:
1. Tomatoes - 10 pieces
2. Bulgarian pepper - 5 pieces
3. Zucchini - half
4. Garlic - 5 pieces
5. Carrots - 3 pieces
6. Turnip onions - 2 pieces (blue and white)
7. Eggplant - 1 pc (without it) ...
(+ you can add any of your favorite vegetables and herbs)
Preparation
We take vegetables, wash them well, dry them in a vegetable dryer, remove all unnecessary, cut them as much as possible thin round tomatoes, carrots, eggplant, cut the onion, garlic a little thicker, pepper into thin strips, zucchini.
We place each vegetable cut on a separate baking sheet and dry at a temperature of 40-70 degrees in the oven or in a dehydrator.
In about a day, we have such a rainbow bright gas station! Vegetables are mixed, dried in a box on a battery, then poured into a rag bag or jar and used as intended!
With such a vegetable dressing, the soups turn out to be fragrant as fresh from autumn vegetables! :)
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