Homemade Dune Spice (Zero-Waste Seasoning) by @eloy_spinnler

1h15

1 serving

🥬

Leek peelings

🥕

120 g

Parsnip peelings

🥬

15 g

Celery

🌿

3 g

Rosemary

🌿

3 g

Thyme

🧂

60 g

Sea salt

🌶️

2 g

Paprika

🌶️

1 g

Espelette pepper

⚫

1 g

Black pepper

  1. Preheat

    Preheat the convection oven to 130°C / 265°F with strong fan ventilation.

  2. Layer

    Remove any inedible outer layers from the parsnip peels and allium peels. Spread the parsnip peels, allium peels, and celery leaves evenly on the wire rack set over the baking tray.

  3. Chop

    Strip the rosemary leaves from their stems. Roughly chop the fresh thyme and add both herbs to the baking tray.

  4. Bake

    Bake the vegetable peels and herbs at 130°C / 265°F for 60 min. Dry the coarse sea salt in a separate oven-safe area during the final 15 min.

  5. Cool

    Remove the tray from the oven and let the dried ingredients cool for 5 min. Check that the vegetable peels are brittle and completely dry.

  6. Transfer

    Transfer the dried vegetable peels and herbs to the blender. Blend until a fine, even powder forms.

  7. Add

    Add the dried coarse sea salt, paprika, Espelette pepper, and black pepper to the blender. Pulse until the seasoning is uniformly mixed while retaining a slightly granular texture.

  8. Transfer

    Transfer the grilled spice blend to an airtight jar. Store it away from heat, light, and moisture.

Homemade Dune Spice (Zero-Waste Seasoning) by @eloy_spinnler

1h15

1 serving

🥬

Leek peelings

🥕

120 g

Parsnip peelings

🥬

15 g

Celery

🌿

3 g

Rosemary

🌿

3 g

Thyme

🧂

60 g

Sea salt

🌶️

2 g

Paprika

🌶️

1 g

Espelette pepper

⚫

1 g

Black pepper

Preparation Steps

  1. Step 1/8

    Preheat the convection oven to 130°C / 265°F with strong fan ventilation.

  2. Step 2/8

    Remove any inedible outer layers from the parsnip peels and allium peels. Spread the parsnip peels, allium peels, and celery leaves evenly on the wire rack set over the baking tray.

    🥕parsnip peels
    🧅allium peels
    🥬celery leaves
    ✨wire rack
    🍳baking tray

  3. Step 3/8

    Strip the rosemary leaves from their stems. Roughly chop the fresh thyme and add both herbs to the baking tray.

    🌿fresh rosemary
    🌿fresh thyme
    🔪knife
    🍳baking tray

  4. Step 4/8

    Bake the vegetable peels and herbs at 130°C / 265°F for 60 min. Dry the coarse sea salt in a separate oven-safe area during the final 15 min.

    🥕parsnip peels
    🧅allium peels
    🥬celery leaves
    🌿fresh rosemary
    🌿fresh thyme
    🧂coarse sea salt
    🍳baking tray

  5. Step 5/8

    Remove the tray from the oven and let the dried ingredients cool for 5 min. Check that the vegetable peels are brittle and completely dry.

    🥕parsnip peels
    🧅allium peels
    🥬celery leaves
    🌿fresh rosemary
    🌿fresh thyme
    🧂coarse sea salt
    🍳baking tray

  6. Step 6/8

    Transfer the dried vegetable peels and herbs to the blender. Blend until a fine, even powder forms.

    🥕parsnip peels
    🧅allium peels
    🥬celery leaves
    🌿fresh rosemary
    🌿fresh thyme

  7. Step 7/8

    Add the dried coarse sea salt, paprika, Espelette pepper, and black pepper to the blender. Pulse until the seasoning is uniformly mixed while retaining a slightly granular texture.

    🧂coarse sea salt
    🌶️paprika
    🌶️Espelette pepper
    ⚫black pepper

  8. Step 8/8

    Transfer the grilled spice blend to an airtight jar. Store it away from heat, light, and moisture.

    🥄spatula
    🫙airtight jar

Composition

Ingredients

Types

Spices

Ingredients

Leek peelings, Parsnip peelings, Celery, Rosemary, Thyme, Sea salt, Paprika, Espelette pepper, Black pepper

Notes

Leek peelings (allium peelings), Celery (a small bunch, mashed), Rosemary (leaves removed from the woody stem), Thyme (roughly chopped), Sea salt (coarse, dried in the oven)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Low-calorie, Plant-based

Calories

5 kcal

Macro nutrients

Protein: 0.2g, Carbohydrates: 0.8g, Fat: 0.1g, Fiber: 0.3g

Nutritional Information

Minerals

Sodium: 570mg, Potassium: 25mg, Iron: 0.2mg

Vitamins

Vitamin A: 75µg, Vitamin C: 1mg, Vitamin K: 3µg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

baking tray, wire rack, mixing bowl, knife, spatula, airtight jar

Appliances

Oven, Blender

Type

Type

Type Of Dish

Condiment

Occasions

Everyday cooking, Meal prep, Food waste reduction

Origin

Source

Platform

instagram

Original Creator

@eloy_spinnler

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Fine, Dry, Powdery, Granular

Flavors

Savory, Herbal, Smoky, Peppery, Salty, Earthy, Umami

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 180 days (Store in a clean airtight jar,Keep in a cool, dry, dark cupboard,Use only a dry spoon,Discard if clumping, mold, or off odors develop), fridge : 180 days (Not required,Keep in an airtight moisture-proof container), freezer : 360 days (Store in an airtight freezer-safe container,Avoid repeated thawing to prevent condensation)