Vegetable Broth with Garnish

Ingredients

• 2 carrots
• 300 g celery root
• 1 stalk leeks
• 1 onion
• 1 tbsp Sunflower oil
• 2 Bay leaves
• 2 juniper berries
• 5 black peppercorns
• Salt
• ground pepper (from the mill)
• 150 g zucchini
• 2 shallots
• 50 g green peas (optional)

Instructions

1. 1.

   Peel the carrots and celery root; cut the celery root into large pieces and halve the carrots. Clean the leeks, split them lengthwise, wash thoroughly, and cut into large chunks. Peel and halve the onion.

2. 2.

   Heat the oil in a large pot and brown the onion on its cut side for 3 minutes. Add the vegetables, sauté briefly, then pour in about 1 liter of water. Add the bay leaves, juniper berries, and peppercorns, cover, and simmer gently for about 45 minutes.

3. 3.

   After cooking, strain the broth through a fine sieve back into the pot. Season with salt and pepper. Set aside the leeks and carrots; discard or repurpose the rest of the vegetables.

4. 4.

   Slice the cooked carrot into thin strips, cut the leek into thin slices, set aside. Wash the zucchini, quarter it, and slice into rounds. Peel the shallots and cut into fine rings. Add them to the broth and bring to a boil for another 5 minutes.

5. 5.

   Add the carrots and leeks back in, divide the broth into four bowls, and place the green peas on top. Serve the vegetable broth with garnish immediately.