Recipe - Vegetable Stock

Ingredients for 1,5 Litres Stock:
250 g leek
350 g carrots
1 bulb fennel
450 g celery
1 parsley root
1 onion
1 clove garlic
1 bunch parsley
a few thyme sprigs
1 bay leaf
5 pepper corns
3 juniper berries
1,5 l water

Preparation:

Trim off any wilted leaves as well as the root end from leek and slice in rings. Peel, wash, and dice carrots and parsley root. Halve fennel bulb and remove core. Wash fennel and cut in thick slices. Peel and quarter onions and garlic. Wash parsley and thyme.

Place prepared ingredients together with bay leaf, pepper corns, juniper berries, and water in a pot. Bring to a boil and simmer covered over low heat ca. 40 minutes.

Strain liquid through a fine sieve and press out vegetables. Season to taste with salt and the vegetable stock is ready to serve or use in other recipes.

The vegetable stock can be eaten as is or be served with briefly cooked fresh vegetables and fresh herbs.

Recipes: soups • stock • vegetable stock • vegetables • vegetarian