Vegetable Spread
Vegetable Spread - Nice and spicy and homemade in no time at all. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
Thanks to the high salt content, this paste stays fresh for a long time in the refrigerator, even without preservatives.
Give the paste with dried tomatoes, fennel and red onions a Mediterranean touch. You get an Asian touch with coriander, ginger and lemongrass. In winter, turnips, parsley roots and parsnips fit into the mix.
(Percentage of daily recommendation)
| Calorie | 72 cal. | (3 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 147.8 μg | (246 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 232 μg | (77 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,043 mg | (26 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 carrot
- 1 stalk Leeks
- 8 ozs Celery root
- 1 oz flat leaf parsley (1 Bunch)
- 5 Tbsps salt
You can use the spicy vegetable paste similar to instant vegetable stock: simply dissolve one teaspoon of the paste in about one liter of water, depending on the taste and quantity of the dish to be spiced.
Preparation steps
Wash vegetables and parsley, peel, and cut into large pieces.
Blend finely in a strong blender, or with a hand mixer or a mini chopper. Add salt and stir well. Pour the paste into glass jars and store in the refrigerator.
