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Salted root vegetables

Salted root vegetables


333 g parsley root

333 g celery

333 g carrots

200 g salt




Take equal parts of the parsley root, celery and carrots. The vegetables are coarsely grated or you can use a meat grinder and chop them up. Add 200 g of salt to 1 kilogram of vegetables. Now put everything in a bowl and mix it thoroughly. Now the salted vegetables have to stand for 1 hour. A juice forms.

Finally, everything, including the juice, is filled into glasses and pressed so that there are no air spaces in between. Pour the remaining juice over everything and then close the jars tightly and store in a dark place.


The salted root vegetables last for a few years. You can use it by the tablespoonful and as a seasoning in soups.

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