Vegetable broth without garlic

Ingredients for 1 servings:

• 125 g carrot(s)
• 200 g celeriac
• 170 g parsley root(s)
• 200 g leek
• 1 ½ large onions
• 200 g mushrooms
• 3 tomatoes
• 1 ½ sprigs of thyme
• 1 ½ sprigs rosemary
• 1 ½ bay leaves
• 8 peppercorns, black
• 3 allspice berries
• 2 tsp salt
• 1,100 ml water

Instructions

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

for stock

Peel the carrots, celery, and parsley root. Place the tomatoes in boiling water for 2 minutes, then peel them. Roughly chop all vegetables. Onions can be used with the skin on. Simmer all ingredients in 1100 ml of water with the lid on for one hour. Strain everything through a sieve and collect the broth. Strain the collected broth again through a cheesecloth. Heat the broth in the pot to a boil again and then pour into boiled 500 ml milk bottles or preserving jars. The broth will keep for months in the refrigerator. If you want to be on the safe side, boil it in a water bath at 100 °C for 30 minutes or freeze it. This vegetable broth is very tasty and also healthy simply because of the fresh ingredients and the fact that it is prepared without artificial preservatives. Unfortunately, vegetable broth or stock made from store-bought dry vegetable broth powder in water always tastes artificial. It’s so easy to make a decent vegetable broth that also keeps in jars and can be used quickly.