vegetable broth

Ingredients for 1 servings:

• 3 m.-sized carrot(s)
• 1 large garlic clove(s)
• 2 m.-sized onion(s)
• 1 stalk(s) leek
• 200 g celery
• 1 parsley root(s)
• 1 parsnip(s)
• 10 peppercorns
• 2 bay leaves
• 2 carnations
• 2 tbsp oil
• 3 liters of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Quick and easy to make in a pressure cooker, in stock

Prepare the vegetables, wash and peel if necessary, or trim and roughly chop. Lightly press the garlic clove with a cup and peel it. Be sure to leave the skin on the onions; this gives them a nice, rich color. Heat the oil in a large pressure cooker. First, sauté the onions and garlic. Then add the remaining vegetables and fry until everything is nice and dark brown. Finally, simply add water up to the maximum fill level. Don’t forget the spices. Now simmer for about 10 minutes on the 2nd ring or level. Once the SKT has evaporated, pour the stock through a sieve. I then run the stock through a coffee filter again; it takes a while, but I think it looks better. Now all you have to do is divide everything into clean jars as directed and simmer for 30 minutes at 100°C.