Buy all ingredients right below the recipe
Ingredients
- 440 g carrot
- 200 g celery root
- 200 g parsley root
- 400 g leek
- 400 g red onion
- 100 g brown button mushroom
- 200 g tomato
- 20 g fresh parsley greens
- 10 tablespoons sunflower oil
- 6 sprigs fresh thyme
- 3 whole allspice berries
- 8 whole black peppercorns
- 1 bay leaf
- 1 teaspoon salt
Steps
- 1Clean the carrots, celery, and parsley root, then grate them coarsely. Cut the leek lengthwise into quarters, then slice into pieces about 0.5 cm thick. Finely chop the red onion, mushrooms, and tomatoes. Coarsely chop the parsley greens.
- 2In a pot, heat the oil over high heat, then add the grated carrots, celery, and parsley root. Sauté for 2 minutes, stirring frequently. Reduce the heat to medium, add the leek, red onion, mushrooms, and tomatoes, then continue to sauté for another 8 minutes, stirring frequently.
- 3Pour in cold water and bring to a boil. Reduce the heat and remove any foam that forms on the surface with a ladle. Add the parsley greens, thyme, salt, and other spices. Reduce the heat to minimum and simmer slowly, uncovered, for 45 minutes. Do not stir!
- 4Strain the finished stock through a fine sieve into a clean pot and cool it as quickly as possible (for example, by placing the pot in a sink filled with ice water). Skim off any fat from the surface of the cooled stock.
- 5Tips for perfect stock: Vegetable stock can lose its freshness if cooked for too long. Unlike other stocks, it can also lose some of its aroma during freezing, but it can, of course, be frozen if necessary. Use only as much salt as the recipe calls for; you can always add more salt to the finished dish later. The finer you chop the vegetables, the more color and flavor they will impart to the stock. Always simmer the stock uncovered, over the lowest possible heat, and never stir it, to keep it clear.
