A mixture of spices Vegetables and roots

Undoubtedly, anyone who has at least once tried to cook something with the addition of a fragrant mixture of spices, will say with confidence that it gives the dishes a unique taste and aroma. In addition, white roots are rich in useful nutrients: parsnip root - a source of potassium, contains many B vitamins and vitamin C; parsley root - rich in essential oils, vitamins, macro - and micronutrients, and vitamin C in it 4 times more than in lemon; Celery is rich in vitamins necessary for the male body, such as vitamin C, vitamins B and E, as well as A, PP, it contains a male hormone - androsterone.
Enjoy the taste of dishes with a mixture of roots and vegetables and stay healthy.

The mixture of roots and vegetables consists of chopped and thoroughly mixed pieces of red and green paprika, onions, carrots, garlic and parsnip roots, celery, parsley.

The mixture of spices is used in many dishes: for goulash, stews or poultry, vegetable stews and soups, in meat stews, for stuffing peppers and tomatoes.

For the preparation of stews, poultry or vegetables, as well as goulash or vegetable soup use 10-30 g of a mixture of roots and vegetables. The amount of mixture used depends on the volume of the dish and the taste.
We recommend adding the mixture in 10-15 minutes when cooking meat dishes. Until the end of the reception, and in vegetable dishes - at the same time with vegetables.
When using the mixture to prepare minced meat, the mixture is soaked in boiling water for 15-20 minutes, then the water is thoroughly drained and use a mixture of roots and vegetables according to the recipe.
Storage conditions:
The mixture should be stored in airtight containers in clean, dry, well ventilated areas with a relative humidity of 70-75% at a temperature not exceeding 20C
Do not store in the open.