We in Serbia use this spice a lot in every dish. And it really gives every dish an incredibly good aroma. Therefore, I would like to share with you, how you could make it yourself at home. It is quite often represented in my recipes under the name Dry spice we call it Biozačin/ Vegeta- Herbal Biospice, and I just think of this spice so that there would be no confusion. The spices prepared in this way are without the addition of additives, in a completely natural way you will make a wonderful mixture that will give your food a phenomenal taste. Here are 3 recipes how you can always make this incredible spice that gives a phenomenal note to every dish. Follow recipe.
Ingredients:
250 g dehydrated carrots
3 dehydrated roots of parsley
3 Tablespoons turmeric
2 Tablespoons garlic powder
5 Tablespoons iodized sea salt
1/2 teaspoon dry parsley
Bake the herbs at 50 °C for 1 and 30 min.
And vegetables at 80 °C for 2–3 hours.
With the oven door open.
Preparation:
Mix dehydrated carrots, roots of parsley, turmeric, garlic powder, parsley, and sea salt by hand in a medium bowl or pulse ingredients briefly in a food processor until mixed. Don't over process because you want the carrots to retain their identity.
If desired, for variety, add dried dill, parsley, or other dried herbs and spices.
Store at room temperature in a tightly covered jar or another container.
2. Recipe Herbal Biospice method Preparation:
2 Tablespoon turmeric
2 Tablespoons of salt
250 to 300 g celery root
50-150 g fennel
30 g stalk of celery
2 red onion
50-100 g parsley
50-100 g parsley root
50-100 g parsnip
4 carrots
20 g parsley leaf
The same method of making as for the first recipe!
3. Recipe Dry Herbal Spice
Ingredients: for 350 g spice:
1. part Vegetables
1 leek stick
1/4 celery root (around 200 g)
1 fennel
3 carrots
1 parsnip
5-6 garlic cloves
1 big or 2 smaller onions
1 parsley root
2. part Herbal Plants
20 g chive
30 g parsley
30 g lovage
3. part Ingredients adding
150-200 g salt sea salt or
2 level tsp (each) paprika, pepper, turmeric
2 tsp corn starch
Preparation:
Wash all the vegetables well and clean them well and chop them and set aside 1 part.
Wash the herbs well and dry well, part2.
Put all the chopped vegetables in the multipurpose food processor and chop them into slightly larger pieces, not too small. Put everything in a deep bowl and mix.
Chop the stalks of the dried herbs, separate them from the twigs, and chop the leaves into small pieces.
Cut the stalks into smaller pieces and arrange them in a baking tray lined with baking paper. Spread the vegetables evenly on the baking sheet in a thin layer.
First put the arranged vegetables to be baked in an oven heated to 80 °C with the oven door open, put a wooden spoon, so your vegetables will dry faster. While roasting the vegetables, stir the vegetables so that they are cooked evenly. Cook about 2–3 hours.
Place the herbs in the oven at a temperature of 50 °C and bake for about 1 and 30 min.
When all the vegetables are ready, pour them into a deep dish with herbs and mix them with your hands and crumble them a little. After that, put it back in the multipurpose food processor and grind it finely.
In the ground mixture, add the ingredients number 3. And mix well. Pack the dry spices obtained in this way into glass jars. Store in a cool and dark place.
NOTE: Do not throw away the cormorant leaves and stems, add the leaves to the herbs but make sure they are well dried before baking. Chop the stalks beforehand and grind them in a multipurpose food processor with vegetables. The preparation of this spice in every recipe is simple, only the ingredients are different.
“Homemade Biozačin Seasoning Recipe-Dry Spice"
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