Summary

Ingredients

• 250 g leeks
• 350 g carrot (s)
• 1 root / n parsley
• 1 tuber fennel
• 250 g celeriac
• 1 onion (s)
• 1 clove garlic
• 2 bunch parsley
• 3 sprigs thyme
• 1 bay leaf
• 1 teaspoon pepper - grains, white
• 2 juniper berries
• 1 ¼ liters water
• salt

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Instructions

1. Clean the leek. Peel the carrots and parsley root. Halve the fennel bulb, cut out the stalk. Clean and peel celeriac. Wash and finely chop vegetables.
2. Peel and chop the onion and clove of garlic. Wash the parsley and thyme. Tie a bunch of parsley, thyme and bay leaf into a bouquet.
3. Put all these ingredients in a saucepan with peppercorns and juniper berries. Pour in the water and bring to the boil once. Salt the broth and cover and cook over low heat for 30 minutes. Pour the finished vegetable stock through a sieve. Squeeze out the vegetables, herbs and spices with a spoon and throw them away. Season the broth with salt. Finely chop the second bunch of parsley and sprinkle over it.