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Preparing time: 15 min
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Cooking time: 1 hour
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Ingredients
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Method
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500g carrot
250 g celeriac
250 parsley root
1 bay leaf
5 all spices
1,5 l tap cold water
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Wash the vegetables. Peel them and chop coarsely. Throw all the vegetables in a pot, add the bay leaf, all spices and cover with water.
Less water – your stock will be more concentrated, more – you will get a lighter-flavoured broth.
1,5 l of water makes 1 l of the broth.
Cover the pot with a lid and set it over medium-high heat. Bring to a boil and then turn the heat down to medium-low. Let it simmer for an hour. |
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Pour the stock through a strainer over a bowl. Discard the vegetables. Pour the vegetable liquid into storage containers, let it cool and then freeze.
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