Vegetable Broth
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 liters water
- 1 tablespoon olive oil
- 200 g carrot (s)
- 1 large clove garlic
- 2 onions)
- 1 leek
- 100 g celeriac
- 1 bunch parsley
- 4 sprigs thyme
- 10 peppercorns
- 2 carnation (s)
- 2 bay leaves
Print Recipe
Pin Recipe Instructions
- Roughly dice the vegetables, cut the onions and garlic into pieces with the peel. Fry briefly in a large saucepan with hot oil. Add thyme and parsley, also roughly chopped, and let it sauté.
- Deglaze with water and bring to the boil briefly. Now switch the heat back down and skim off any foam with a trowel. If no more foam forms, the remaining spices (pepper, cloves, bay leaf) can be added. Let it simmer gently for at least an hour.
- Then carefully strain the broth through a sieve or cloth. If necessary, let it boil down a little to get more flavor.
- Pour the hot broth into preserving jars and close tightly. The vegetable stock can be kept tightly closed in the refrigerator for approx. 2-3 weeks, once opened it should be used within a week.
- Frozen, for example in an ice cube tray, the broth will keep for a good six months.
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