06 November, 2006

Grønnsaksalt / Vegetable salt

Jeg har laget grønnsaksalt. Den opprinnelige oppskriften fant jeg på diskusjonsforumet Hagegal. Den oppskriften var på urtesalt. Men den samme fremgangsmåten kan brukes når man anvender grønnsaker i stedet. Først skreller man grønnsakene. Jeg har brukt: Kålrabi, gulrøtter, paprika, tomat, rød chili (uten frøene), løk, hvitløk, purre, og selleri. Man kan bruke de grønnsakene man vil. Jeg har ikke noen nøyaktig oppskrift på hvor mye jeg har brukt av hva, men det er heller ikke nødvendig. Man tager hva man haver, og hiver seg utpå. Jeg har ikke hatt urter i denne gangen, men urter er absolutt godt i.

I’ve made vegetable salt. First, I peeled the vegetables. I’ve used: Kohlrabi, carrots, sweet peppers, red chilli (without the seeds), tomato, onions, garlic, leeks and some celery. I haven’t got any exact receipt, but that isn’t necessary. You can just use the vegetables you like and have available. You can put herbs into the mixture as well. If you have a lot of herbs, you can make herb salt the same way.

De skrelte grønnsakene has i en matmølle og males til en grøt. Denne grøten smøres utover et bakebrett med bakepapir på. Deretter strør man et forholdsvis tykt lag med salt over. Brettet settes i stekeovnen på 50 grader, sett ovnen på varmluft hvis du har den muligheten. Ha stekovnsdøra på gløtt slik at fuktigheten slipper ut. Det tar fra 6-10 timer før grøten er tørket til en hard skorpe.



You put the peeled vegetables in a food processor and blend until the mixture is turned into a “porridge”. Take the blended ingredients and spread on a cookie sheet. Then you put a layer of salt on top of it. Place the tray into a 50 degrees Celcius/120 degrees Fahrenheit oven. Keep the oven door slightly open to let out the moisture. It will take from 6 to 10 hours until the “porridge” has turned into a dry crust.

Den tørre skorpa kan brytes opp og has i matmølla igjen, hvor den males til pulver. Vips, så har du julepresanger. Dersom du har mange urter tilgjengelig kan du bruke samme oppskriften til å lage et rent urtesalt eller et blandingssalt av grønnsaker og urter.

The dry crust is put back into the food processor and processed into a vegetable salt.




Så setter vi over til de smykkegale: Her er en nyttig oversikt.

Savner du noe om strikking i denne posten? Jeg anbefaler deg å se filmen som denne bloggen har linket til :-)

Her er en snurrig russisk tove idè.

Here you'll find a link to a very amusing film about knitting. Enjoy :-)

Here’s a fun russian felting idea.

4 comments:

HPNY Knits said...

wow, thats a great way to preserve veggies. but so many hours in the oven. I guess you do it at night.

candyschultz said...

I have been making various salts for years but I never heard of veg. salt. Have to give it a try. I had a post on my blog a couple of months on making herb salt and citrus salts. They certainly enhance the food they are used on.

Hilde C. said...

I actually hadn’t heard of vegetable salt either. But last year I made one batch of herb salt. When I was going to make the second batch, I didn’t have enough herbs, so I mixed in some vegetables, and that worked very well. This year I thought I should give it a try to use vegetables only. And it worked perfectly.
And I agree, they do enhance the food. I’ve never heard of citrus salt. I’ve got to find it in your blog now :-)

futuregirl said...

Wow, all these flavored salts sound so wonderful. I always like it when you can make these kinds of things yourself. They seem more special that way. It's so much different that buying a jar of Mrs. Dash (an American spice mix).