EN
53
Preparation time:
3min
Preparation time:
15min
Vegetable concentrate
Preparation:
1. Put the peeled and diced vegetables into the mixing container.
2. Add sage, rosemary and parsley, grind for 7 s at speed 6. Put the con-
tents into another container.
3. Put chopped meat into the mixing container and grind by 5 s at speed 7.
4. Add the ground vegetables and the remaining ingredients, cook for 25
min /100°C/ at speed 2. Do not insert the measuring cup into the lid.
5. After cooking, attach the measuring cup and mix for 1 min at speed 10.
6. Pour into a container. After cooling, keep in a refrigerator.
Tip:
1-2 tsp of paste is sufficient for 500 ml of soup. Wine can be added instead
of water.
Feel free to add other herbs e.g. lovage
Ingredients:
250 g beef shank
250 g chicken leg meat, without skin,
150 g carrots
75 g celery
75 g root parsley
75 g onion
10 g garlic
2 sage sprig – leaves only
2 rosemary sprig – leaves only
1 bunch of parsley
3 bay leaves (dried)
4 allspice seeds
10 coriander seeds
10 black peppercorns
110 ml water
180 g salt
Accessories:
blade,
spatula
Preparation time:
50min
Summary of Contents for perfect mix MFC2000
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