9 chalots
9 carrots
3 bunches of parsley
1 celeriac
3-4 cloves of garlic
2 parsley roots
1 leek
2 spring onions
2 bunches of lovage
3 leaves of bay leaf
100g fine sea salt
2-3 dried porcini mushrooms (optional)

You need to clean all the vegetables and shred them in the food processor.

Once done, spread the vegetables on baking trays lined with baking paper, I needed three trays.

Preheat the oven to 80 degrees Celsius and let the vegetables dry for about 6-7 hours - per tray with the oven door slightly open (put a cooking spoon in between). Turn them from time to time.

After two hours turn the vegetables.

For the last hour I heated the oven to 100 degrees.

Once everything is dried, you can shred it finely and put it in screw jars.

Tip:

Possibly shred a few slices of dried porcini mushrooms as well - as long as they are sand-free. Otherwise, soak the porcini mushrooms and dry them with the vegetables.

If you don't need it vegan or vegetarian, you can add a little bacon powder or bacon powder.