Vegetable stock – a basic recipe by Herbert Hintner

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 watergemusenfond_zutaten
1 carrot
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):

gemusefond_1Roughly chop all ingredients, place in a pan and simmer for 2 hours. Then strain through a sieve.

gemusefond_2Enjoy using this vegetable stock in a number of recipes!

About Herbert Hintner

Herbert Hintner is chef de cuisine at Restaurant zur Rose and has been awarded a Michelin star among many other accolades for his traditional South Tyrolean cuisine, to which he adds his own creative new twist. It is particularly important to him to promote transparency and use regional products.


Vegetable stock – a basic recipe by Herbert Hintner — 1 Comment

  1. Pingback: Schüttelbrot ravioli with ‘Topfen’ – a recipe by Herbert Hintner | YOU ARE WHAT YOU EAT! | YOU ARE WHAT YOU EAT!

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