Clear Vegetable Broth
The homemade clear vegetable broth from Spoonsparrow tastes better and is healthier than the store-bought version.
Ingredients
- 150 g small carrots (2 small carrots)
- 250 g celery root (0.5 piece)
- 200 g parsley root (2 parsley roots)
- 250 g leeks (0.5 stalk)
- 2 onions
- 125 g mushrooms
- 2 Tomatoes
- 1 tsp Rapeseed oil
- 1 sprig thyme
- 1 sprig rosemary
- 1 bay leaf
- 5 black peppercorns
- 2 allspice berries
Instructions
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1.
Peel and clean carrots, celery root, and parsley roots. Clean leeks, cut lengthwise in half, and wash. Cut everything into large pieces. Halve onions without peeling. Clean mushrooms and chop small. Peel tomatoes, wash, and quarter.
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2.
Heat oil in a large pot. Sauté all ingredients over low heat for 8–10 minutes.
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3.
Add 1 l water and bring to a boil; skim off any foam that forms. Wash thyme and rosemary, pat dry, then add them with the bay leaf, peppercorns, and allspice berries to the pot and simmer for 1 hour on medium heat.
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4.
Strain the vegetable broth through a fine sieve into a second pot. Reduce the clear vegetable broth over 1.5–2 hours until it reaches 600 ml.
