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Elisabeet shows us how we can create a pantry full of flavour from one of the last harvests before the frost. From homemade soup vegetables and vegetable and bean stew to Waldorf salad and nasturtium pesto – step by step she transforms parsley, carrots, celery, leeks and parsnips into long-lasting and delicious supplies. Whether drying, freezing or salting – it's all about bringing autumn to the plate and enjoying it for a long time. Chapters: 0:00 Intro 0:16 Wonders of nature: The cranes know where to go. 1:29 The harvest before the frost: parsley, carrots, celery, leeks and... parsnips! 4:12 Off to the rain barrel and then into the kitchen 4:34 I. Soup vegetables: grating, peeling, cutting and mixing 11:21 Drying on the tray. WITHOUT baking paper. WITHOUT PFT. 15:07 A few celery leaves, then it tastes nicer (and more intense!) 15:57 Freezing soup vegetables in a jar 16:28 II. Vegetable and bean stew 17:40 Freezing soup vegetables in plastic bags 18:59 III. A raw food classic: Waldorf salad 21:49 IV. Herb butter with good butter and various herbs 23:26 V. Multifunctional: Soup greens become vegetable seasoning 26:26 How to make it last longer: Salt the soup vegetables 27:29 IV. Back to the herb butter 28:53 V. Incredibly delicious: nasturtium pesto 31:16 II. Back to the vegetable and bean stew 35:21 The table is set with lots of soup vegetables 36:50 Reflection: The cranes and the inner compass 🔔 Don't forget to subscribe! 👍 Do you like the video? Give us a thumbs up and share it with your friends! 👉 Share your own pantry tips with us and show us your pantry on Instagram - tag us: @wurzelnundwunder2024 and use the hashtag #Elisabeet! 📧 Questions or suggestions? Feel free to write to me at: [email protected]