Summary

Ingredients

• 4 carrot (s)
• 0.5 ½ celery
• 2 leeks
• 2 onions)
• 2 parsnips
• 1 fennel
• 4 mushrooms
• 2 parsley root (s)
• 2 bay leaves
• 2 carnation (s)
• 5 allspice grains
• 20 peppercorns
• 2 tablespoon, heaped tomato paste
• 2 cloves garlic)
• 3 tablespoon olive oil
• 3 liters water
• salt
• Herbs, to taste

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Instructions

1. Wash the carrots, parsley root and parsnips well, peel them and cut into large pieces. Peel the celery and cut it into pieces. Remove the withered or yellow green from the leek. Cut off the roots and cut the remaining leek in half lengthways. Rinse with cold water and cut into pieces. Clean the mushrooms. Halve the onion, do not peel it, the skin gives it its beautiful color. Press the garlic down a little.
2. Heat the olive oil in a large saucepan and sauté the vegetables with the tomato paste for 4 minutes. Fill up with the cold water. Add the bay leaves, cloves, allspice and herbs and simmer gently over a low heat for an hour. Pour the vegetable stock through a fine sieve lined with cheesecloth. If necessary, salt and season with pepper.
3. In this way you get about 2 - 2.5 liters of vegetable stock. If you like your vegetable broth stronger, let it boil down a little longer. Season to taste with salt.
4. Freeze the stock or bring to the boil again and pour hot into boiled twist-off glasses. Let cool upside down. The fund then lasts for months. 350 ml of liquid fit into a 450 g jam jar.