Clear vegetable broth

Ingredients for 5 servings:

• 250 g leek
• 350 g carrot(s)
• 1 root(s) parsley
• 1 bulb(s) of fennel
• 250 g celeriac
• 1 onion(s)
• 1 clove(s) garlic
• 2 bunches of parsley
• 3 sprigs of thyme
• 1 bay leaf
• 1 tsp peppercorns, white
• 2 juniper berries
• 1 ¼ liters of water
• Salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean the leek. Peel the carrots and parsley root. Halve the fennel bulb and remove the stalk. Clean and peel the celeriac. Wash the vegetables and finely chop. Peel and chop the onion and garlic clove. Wash the parsley and thyme. Tie a bunch of parsley with the thyme and bay leaf into a small bouquet. Combine all of these ingredients in a saucepan with the peppercorns and juniper berries. Add the water and bring to a boil. Add salt to the broth, cover, and simmer over low heat for 30 minutes. Strain the finished vegetable broth through a sieve. Squeeze out the vegetables, herbs, and spices with a spoon and discard. Season the broth with salt. Finely chop the second bunch of parsley and sprinkle it over the top.