vegetable broth

Ingredients for 1 servings:

• 2 liters of water
• 1 tbsp olive oil
• 200 g carrot(s)
• 1 large garlic clove(s)
• 2 onions
• 1 leek(s)
• 100 g celeriac
• 1 bunch of parsley
• 4 sprigs of thyme
• 10 peppercorns
• 2 carnations
• 2 bay leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

for 1 liter

Roughly dice the vegetables, and dice the onions and garlic (with the skin on). Briefly fry them in a large pot with hot oil. Add the roughly chopped thyme and parsley and let them simmer. Deglaze with water and bring to a boil briefly. Reduce the heat and skim off any foam that forms. When the foam stops, add the remaining spices (pepper, cloves, bay leaves). Let it simmer gently for at least another hour. Carefully strain the broth through a sieve or cloth. Reduce a little more for more flavor, if desired. Pour the hot broth into preserving jars and seal tightly. The vegetable broth will keep for about 2-3 weeks in the refrigerator if tightly closed; 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.