Vegetable stock from Fiefhusen

Ingredients for 4 servings:

• 1 ½ liters of cold water
• 1 medium-sized carrot(s), approx. 125 g
• ¼ celeriac, approx. 250 g
• ½ leek(s), the green part
• 2 stalks of flat-leaf parsley
• 2 medium-sized onions, approx. 150 g
• 3 garlic cloves, fresh
• 2 shiitake mushrooms, dried
• 2 bay leaves, preferably fresh
• 1 rosemary sprig(s)
• 1 sprig(s) of thyme
• 5 juniper berries
• 5 allspice berries
• 5 grains of black pepper, alternatively 1 long pepper
• 1 tsp, heaped sea salt
• 1 tsp, heaped sugar
• 1 tbsp soy sauce

Instructions

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

Multifunctional stock, vegan and fat-free

Before preparing the stock, you’ll first need to do some chopping. To do this, peel the carrot and dice it finely. Do the same for the celery. Split the leek lengthwise and then cut it into fine half rings. Rinse the leek under running water in a sieve, as it tends to be very sandy. Chop the parsley, including the stalks (lots of flavor!), medium-finely. Peel the onion and dice it finely. Don’t throw away the onion skins! Peel the garlic cloves and dice it medium-finely. Finally, slice the shiitake mushrooms. Place the carrot, celery, leek, parsley, onion, and garlic in a pot, cover with cold water, and add salt, sugar, and soy sauce. Now place the herbs, spices, mushrooms, and onion skins into a large spice “egg.” The onion skins give the stock a beautiful amber color. Lightly press the juniper berries and allspice berries with the flat side of a knife. Instead of a spice infuser, you can also use disposable tea strainers, which should be tightly sealed at the top. Add the herbs and spices to the pot and bring everything to a rolling boil. Reduce the heat and let the stock simmer gently for one to one and a half hours, covered. Then remove the spices and herbs. Strain the stock through a sieve fine enough to hold the vegetable pieces. Store the vegetables. To remove any fine particles from the stock, I use a stainless steel permanent filter, which is actually intended for coffee. A regular coffee filter works too, of course. I use the stock immediately to refine or flavor other dishes, as a soup base, for cooking Maultaschen (ravioli), or simply to drink. I seal any unused portions in several vacuum bags and store them in the freezer so I always have vegetable stock on hand. If stored hot in a jar with a screw lid, the stock will keep in the refrigerator for at least four weeks. Tip: In many recipes, the vegetables are simply roughly chopped before cooking and then thrown away afterward. I always chop the vegetables finely because more surface area releases more flavor. There are so many ways to use diced vegetables. Mixed with cream cheese and seasoned with tangy spices, they make a fantastic vegetarian filling for homemade ravioli. If you’re using the stock to cook something like Maultaschen (a kind of German dumpling), a tablespoon of diced vegetables makes a lovely addition. Or as an addition to scrambled eggs, or, or, or…Your imagination is key.