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Ingredients
- 440 g Carrots
- 200 g Celeriac
- 200 g Parsley root
- 400 g Leek
- 400 g Onions
- 100 g Mushrooms
- 200 g Tomatoes
- 20 g Flat-leaf parsley
- 10 tbsp Sunflower oil
- 6 sprigs Thyme
- 3 whole Allspice
- 1 Bay leaf
- 1 tsp Salt
Method
- 1Coarsely grate carrots, celeriac, and parsley root. Quarter the leek lengthwise and cut into pieces about 0.5 cm thick. Finely dice onions, mushrooms, and tomatoes. Roughly chop the flat-leaf parsley.
- 2Heat the sunflower oil in a large pot over high heat. Add the grated root vegetables (carrots, celeriac, parsley root) and sauté for about 2 minutes, stirring frequently.
- 3Reduce heat to medium. Add leeks, onions, mushrooms, and tomatoes and sauté for another 8 minutes, stirring, until the vegetables soften and release their aroma.
- 4Pour in cold water and bring to a boil. Once boiling, reduce the heat. Skim off and discard any foam that forms on the surface with a ladle.
- 5Add flat-leaf parsley, thyme, salt, and the spices (allspice, peppercorns, bay leaf). Reduce the heat to a minimum and let the stock simmer gently, uncovered, for about 45 minutes. Important: Do not stir!
- 6Strain the finished vegetable stock through a fine sieve into a clean pot. To preserve freshness, it's best to immediately place the pot in a sink with ice water and let it cool quickly. Skim off any solidified fat from the surface after cooling.
