Summary

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

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Instructions

1. 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.
2. 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.
3. Then carefully strain the broth through a sieve or cloth. If necessary, let it boil down a little to get more flavor.
4. 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.
5. Frozen, for example in an ice cube tray, the broth will keep for a good six months.