19
20
extractinG juice from VeGetables
Vegetable juices contain valuable nutrients and fibre just like fruit juices. Vitamins and
mineral salts consequently promote good health.
Apart from drinking, vegetable juices are particularly suitable for flavouring and refining
soups and sauces.
Extraction product
Steaming
time in
minutes
preparation of extraction
product
Cucumbers
45
Peel and cut cucumbers
into pieces
Carrots
60
Peel and grate
Radishes
60
Wash, clean, grate
Beetroot
60
Wash, do not peel, grate
Asparagus
(with waste and peel)
60
Wash and peel, grate
cut waste into small pieces
Celery
60
Wash stalks and leaves,
cut into small pieces
Spinach (unfertilised only)
45
Wash well and cut into pieces
Tomatoes
45
Wash and cut into small pieces
Onions
60
Extract juice with skin,
clean well and cut into pieces
extractinG juice from herbs
Juice can be extracted from vegetables and herbs together in any combination depending
on what is available.
Suitable examples are carrots, celery stalks and celery leaves, parsley greenery and parsley
roots, onions, tomatoes, lovage and cabbage leaves. Or tomatoes, radishes, onions, dill,
tarragon, garlic cloves, asparagus and stinging nettles. Or Savoy cabbage, carrots, kohl-
rabi, celery stalks, leeks, tomatoes, dandelions, burnet saxifrage and horseradish.
Extraction product
Steaming
time in
minutes
preparation of extraction
product
Watercress / cress
60
Wash in mild vinegar water
Dandelion
60
Use young leaves
Wash well and cut into pieces
Parsley
60
Wash
Burnet saxifrage
60
Wash carefully
Sage
60
Wash carefully, allow to drain
Lovage
60
Wash carefully
Sorrel
60
Wash and cut into pieces
Chervil
60
Wash carefully
english
english
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RO
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BG
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SRB
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D
E
P
PL
CZ
H
RO
GR
BG
D
UK
F
I
SLO
HR
V
SRB
MA
K
HR
RS
RU
DK
NL
SK
HU
Summary of Contents for 99136
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