Table of Contents
Advertisement
Available languages
Available languages
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
Cucumbers
Carrots
Radishes
Beetroot
Asparagus
(with waste and peel)
Celery
Spinach (unfertilised only)
Tomatoes
Onions
19
preparation of extraction
product
45
Peel and cut cucumbers
into pieces
60
Peel and grate
60
Wash, clean, grate
60
Wash, do not peel, grate
60
Wash and peel, grate
cut waste into small pieces
60
Wash stalks and leaves,
cut into small pieces
45
Wash well and cut into pieces
45
Wash and cut into small pieces
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
Watercress / cress
60
Dandelion
60
Parsley
60
Burnet saxifrage
60
Sage
60
Lovage
60
Sorrel
60
Chervil
60
preparation of extraction
product
Wash in mild vinegar water
Use young leaves
Wash well and cut into pieces
Wash
Wash carefully
Wash carefully, allow to drain
Wash carefully
Wash and cut into pieces
Wash carefully
20
Advertisement
Table of Contents
