Vegetable

 5,00 25,00

Clear tones of herbs and tasty vegetables. It is perfect for creating a rich taste of vegetables in soups, risottos, and other recipes where you want to upgrade and add full-bodied flavor. 

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Frank’s top tips for vegetable

  1. Use it in all kinds of soups – clear soups, potato soup and lentil soup to name just a few – where Vegetables will con- tribute with its elegant notes of vegetables and herbs.
  2. Sprinkle Vegetables in your bechamel sauce for an extra complex expression in your lasagne
  3. Add extra depth to your fried vegetables with a sprinkle of Vegetables right at the end

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Description

Vegetables plant-based and clean label alternativ to Vegetable bouillon

Clear tones of herbs and tasty rich vegetables, It absolutely perfect to use as a flavoring in soups and other places where you want to upgrade and add a rich vegetable taste.

Dosage: Use 20 g of product for 1 liter of water.

Durability: Minimum 30  months from packaging date

Storage: Store the product in a dark cool place away from light sources.

Nutrition Facts

Nutrition Facts
Pr. 100 g. of granulesPr. 100 ml. bouillon
Energy789 kJ/ 188 kcal16 kJ/ 3,76 kcal
Fat0,2 g.0,004 g.
Of which saturates<0,1 g.0.000 g.
Total Carbohydrate46,2 g.0,92 g.
Of which sugars14,5 g.0,29 g
Proteins0,18 g.0,004 g.
Salt45 g.0,9 g.

Ingredients


INGREDIENTS

Corn flour*, salt, onion*, yeast extract*, and flavors from natural vegetal extracts.

*organic

All Uhhmami products are: 

  • Organic
  • Plant-based / Vegan
  • No additives
  • GMO free
  • Color free
  • Allergen free
  • Gluten free
  • Lactose free
  • Soy free
  • No sugar
  • All natural
  • Just super tasty

No Allergens

ALLERGENS LISTED IN ANNEX II OF REGULATION (EU) NO 1169/2011

SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERENCECONTAINS
Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridized strains, products thereof.NO
Crustaceans and products thereofNO
Eggs and products thereofNO
Fish and products thereofNO
Peanuts and products thereofNO
Soybeans and products thereofNO
Milk and produts thereof (including lactose)NO
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus
avellane), walnuts (Juglans regia), cashews (Anacardium occidentales),
pecan nuts (Carya illinoense (Wangenh.) K.Koch), Brazil nuts (Bertholletia NO excels), pistachio nuts (Pistacia vera), macadamia or Queensland nuts
(Macadamia ternfolia) and products thereof
NO
Celery and products thereofNO
Mustard and products thereofNO
Sesame seeds and products thereofNO
Sulphur dioxide and sulphites in concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted product according to the instructions of the manufacturersNO
Lupin and products thereof.NO
Molluscs and products thereofNO

Sensory Parameters

ColorLight Yellow
TasteVegetables and herbs
AspectPowder

Microbiological values

E coli<10 (cfu/g)
SalmonellaAbsent in 25 g
Listeria monocytAbsent in 25 g

Law

Law

Regulation (EU) 1169/2011 of the European Parliament and the Council of 25 October 2011 on the provision of food information to consumers.

Regulation (EU) 1881/2006 of the Commission on the setting maximum levels for certain contaminants in foodstuffs.

Regulation (EU) 396/2005 of the European Parliament and of the Council on maximum residue limits for pesticides in food and feed of plant and animal origin.

Council Regulation No. 834/2007 on organic production and organic products labeling. Product checked with metal detection and foreign matter control.

A note from Frank

This variant is my take on the perfect herbal stock, which can form the base of a multitude of different dishes. It is rich in herbs, onions, leeks and celery, to name just a few of the components that form the backbone of this broth.

There is almost no limit to when I use Vegetables in my cooking. I cook vegetables in it for extra flavour. It adds finesse to my risotto, and when I make tarts, I add a sprinkle of Vegetables to the mixture for a particularly complex flavour.

Overall, this broth is great to have on hand when you feel like something is missing but can’t quite put your finger on what it is.

Frank Lantz

Founder & Michelin chef

Frank’s Top Tips for Vegetable

  1. Use it in all kinds of soups – clear soups, potato soup and lentil soup to name just a few – where Vegetables will con- tribute with its elegant notes of vegetables and herbs.
  2. Sprinkle Vegetables in your bechamel sauce for an extra complex expression in your lasagne
  3. Add extra depth to your fried vegetables with a sprinkle of Vegetables right at the end
  4. Is your vegetable risotto lacking depth of flavour? Use Vegetables as a base and let the magic unfold
  5. Avoid flavourless grains and seeds – from now on, cook everything from pearl spelt to quinoa and bulgur in Veg- etables for a much deeper flavour experience. And the same goes for potatoes or any other vegetables.
  6. Are you missing flavour in your stuffed vegetables? Veg- etables take the filling to new heights with just a sprinkle or two
  7. Add an extra layer to your Vegetables broth by boiling it with dried seaweed
  8. Are the vegetables not adding enough flavour to your ragouts, stews and other casseroles? Not to worry, Vegetables is just what you need!

Vegetable Recipes

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