Dear readers, as promised, today my blog offers you the granular broth cube with low salt. Dried vegetables, chopped with low salt and herbs, and you’ll have your homemade granular broth cube, healthy and tasty. Here I’ll reveal how to make it perfect and how to store it for a long time. A great solution to use up our vegetables or the outer and tougher parts. Starting with celery, carrot, and onion, add your favorite vegetables, including a nice touch of dried mushrooms. You’ll be able to make your homemade broth cube with dried vegetables, and you’ll notice the aroma and taste. Excellent for making broths, to be added to soups, and in everything that requires a bit more flavor, even in roasts! The low-sodium granular broth cube will keep for a very long time. Once ready, just transfer it to clean glass jars in a cool and dark pantry. I hope, with step-by-step photos, to help show you how easy it is to prepare a good dry and chopped broth cube, ready to use.
In the ingredients list to make the homemade granular broth cube, you will find various types of vegetables. Starting from onion, celery, and carrot, depending on the season, wash, dry, and chop 3.3 lbs of vegetables. I used Swiss chard, Savoy cabbage, broccoli, and cauliflower. Then I added a small bell pepper and a fennel bulb.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 1 Hour
- Cooking time: 6 Minutes
- Portions: for two 500 ml jars
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the granular broth cube at home
- 2 golden onions (small)
- 4 carrots
- 1 stalk celery
- Half Swiss chard
- 1/2 broccoli
- 1/2 cauliflower
- 1/4 Savoy cabbage
- 1 fennel
- 1 bell pepper
- 0.7 oz dried mushrooms
- 3.9 oz coarse salt
- 2 bunches aromatic herbs
What you need
- 1 Dehydrator
- 1 Food processor Vegetable slicer
- 3 Kitchen towels
Instructions
Wash all the vegetables very well, peel those that need to be peeled, cut them coarsely, and drain them well. Transfer the washed vegetables onto two or three kitchen towels, wrap them, and let them dry well, even overnight.
With a vegetable slicer, chop and thinly slice all the vegetables, for convenience, you can leave the leaves whole and place them directly into the dehydrator. Once the vegetables are chopped, distribute them in the dehydrator trays. Set it for 6 hours at 131°F, close and start the vegetable dehydration. Every hour or so, stir the vegetables to distribute the heat evenly and ensure uniform dehydration. The vegetables do not need to be completely dried, the salt will preserve them.
In a large powerful blender, add the salt, aromatic herbs as desired, dried mushrooms, and dried vegetables. Blend everything well, scraping the contents to distribute evenly. Transfer your granular vegetable broth cube into glass jars and close them. Store your broth cube in a cool, dark place in the pantry.
Tips for homemade granular broth cube
To make dried broth cubes at home, you can choose other types of vegetables, such as kale, chard, or chicory.
