Classic Vegetable Broth

Ingredients

• 1 piece carrots
• 1 piece parsnips
• 1 onion
• 250 g celery root (1 piece)
• 1 stalk leek
• 1 bunch parsley
• 3 tbsp olive oil
• Salt

Instructions

1. 1.

   Peel or wash and clean the vegetables and herbs. Then cut into cubes or rings, or roughly chop.

2. 2.

   Heat oil in a large pot and sauté the vegetables over high heat for about 4 minutes. Add 1.5 liters of water, then stir in herbs and salt.

3. 3.

   Bring everything to a boil, then reduce to low heat, cover, and simmer for about 1 hour.

4. 4.

   Meanwhile rinse four screw-top jars (400 ml each) with boiling water and dry upside down on a kitchen towel.

5. 5.

   Pour the hot liquid through a sieve into the jars while still warm. Seal with lids, place upside down for 5 minutes, then flip over and let cool.

6. 6.

   This preparation allows the stock to be stored cold for several months. Alternatively, you can freeze portions of the classic vegetable broth.