Sastojci: 2 kg sargarepe, 1 kg persunovog korena, 1 kg kelerabe, 2-3 glavice crnog luka, 5 cena belog luka, 3-4 struka praziluka, 1 kg korena celera, 1 kg kelja, 1 kg karfiola, 2 vezice lista celera, 2 vezice lista persuna, i po 150g suvih pecuraka na svaki kilogram mlevene mase, 1.2 kg soli.
Priprema:
1) Navedeno povrce operite, ocistite od kore pa sameljite na masini za meso.
2) U pleh staviti papir za pecenje, sipati samleveno povrce, jedan red i staviti u rernu da se susi na najmanju temperaturu.
3) Sve dobro posolite i drvenom cistom varjacom promesajte.
4) Dobro napunite tegle, sabijajuci red po red.
5) Povezati duplim celofanom i ostaviti u ostavi do upotrebe.
Napomena: vodite racuna da prilikom upotrebe ne solite jelo, jer je vec zelen slana. Ako necete da susite u rerni mozete dodati 10g konzervansa. Konzervans dodajete posle soli (korak 3).
Ingredients: 2 kg carrot, 1 kg parsley root, 1kg kohlrabi, 2-3 onions, 5 cloves of garlic, 3-4 waist leek, 1 kg celery root, 1 kg of kale, 1 kg cauliflower, 2 bunch of celery leaf, 2 bunch of parsley leaf and 150 g dry mushrooms on every kg of ground mass, 1.2 kg of salt.
Preparation:
1) All vegetables wash, clean from rind and grind in the meat machine.
2) In the baking pan put the baking paper, put the minced vegetables, one layer and place in the oven to dry at very low the temperature.
3) Season good all with salt and with clean wooden spoon stir well.
4) Fill jars and press well layer by layer.
5) Connect with double cellophane and leave in the pantry until use.
Note: keep in mind that when using this, do no add salt when cooking, because it is already salty. If you don't want to dry in the oven, you can add 10g of preservative. Add preservative after adding salt (step 3).
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