Vegetable stock makes an excellent base and also a supplement to many dishes. I like to use it instead of meat stock as it doesn’t distort the real flavour of the dish in any way.
In order to achieve a good flavour and colour of the stock, it is important to strain it after 2 hours.
It is really easy to prepare large quantities of the stock and then to freeze individual portions.
2 l water
1 medium onion
½ stick of celery
½ celeriac bulb
1 clove of garlic
2 sprigs of parsley
1 sprig of rosemary
1 bay leaf
5 basil leaves
Tip: Freeze individual portions of the stock so that you can use it quickly and easily at a later date.
Preparation (c. 2, 5 hours):
Roughly chop all ingredients, place in a pan and simmer for 2 hours. Then strain through a sieve.
Enjoy using this vegetable stock in a number of recipes!