Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- large pot with lid
- large bowl (or a medium-sized pot)
- fine sieve (or a kitchen towel)
Ingredients
Units Scale
VEGETABLES
- 400 grams carrots
- 2 onions
- 200 grams celery root
- 100 grams leek
- 2 garlic cloves
- 1 bay leaf
- 1 stem thyme
- 1 large bunch of parsley
- 5 cloves
- 1/4 tsp coriander seeds
- 1 tsp black peppercorns
- 22 grams salt (approx. 2 1/2 tsp)
- 1 tsp clarified butter
Instructions
- Wash the carrots, celery root, leek and parsley thoroughly and chop everything roughly.
- Halve the onions and leave the skin on.
- Heat 1 tsp clarified butter in a large pan and fry the onions, carrots, celery root, leek and garlic cloves until they are browned.
- Fill the pot up with 3 liters of cold water and add the bay leaf, 5 cloves, 1 teaspoon of black peppercorns and 1 bunch of parsley.
- Now put the lid on and bring to the boil once at a high temperature. As soon as it boils, turn the flame down to the lowest setting and leave the liquid to simmer in the pan with the lid on for 2 hours.
- After the 2 hours, remove the pot from the heat. Now remove the overcooked vegetables, herbs and spices from the broth.
- Strain the liquid through a fine sieve or kitchen towel into a medium-sized pot. Then season with salt. Add between 5g and 7g of salt per liter of broth, depending on taste. Allow the broth to cool completely.
- Passive Time: 3 hrs
- Cook Time: 30 min