Vegetable broth from fresh vegetables

Ingredients for 1 servings:

• 4 carrots
• ½ celery
• 2 stalk(s) leeks
• 2 onions
• 2 parsnips
• 1 fennel
• 4 mushrooms
• 2 parsley roots
• 2 bay leaves
• 2 carnations
• 5 allspice berries
• 20 peppercorns
• 2 tbsp, heaped tomato paste
• 2 garlic cloves
• 3 tbsp olive oil
• 3 liters of water
• Salt
• herbs, to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

vegetarian, vegan, makes approx. 6 – 7 twist-off jars of approx. 350 ml capacity

Wash the carrots, parsley root, and parsnips thoroughly, peel them, and chop them into large pieces. Peel the celery and also chop them into pieces. Remove any wilted or yellowed green parts from the leek. Trim the root end and halve the remaining leek lengthwise. Rinse under cold water and cut into pieces. Trim the mushrooms. Halve the onion, but don’t peel it; the skin gives it its beautiful color. Lightly press the garlic. Heat the olive oil in a large pot and sauté the vegetables with the tomato paste for 4 minutes. Add the cold water. Add the bay leaves, cloves, allspice, and herbs and simmer gently over low heat for one hour. Strain the vegetable stock through a fine sieve lined with cheesecloth. Add salt and pepper, if desired. This will yield about 2–2.5 liters of vegetable stock. If you prefer a stronger broth, simmer it a little longer. Season with salt to taste. Freeze the stock or bring it back to the boil and pour it into boiled twist-off jars while still hot. Turn them upside down and let them cool. The stock will then keep for months. A 450 g jam jar holds 350 ml of liquid.