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Vegetable stock
1 h 20 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 0
  • Fat about 0g
  • Carbohydrates about 0g
  • Protein about 0g
This is needed
This is needed for 1 litre
  • oil for sautéing
  • 150 g leek, cut into pieces
  • 100 g savoy cabbage, cut into wide strips
  • 150 g carrots, cut into pieces
  • 150 g celeriac, cut into pieces
  • water
  • 4 shallot with skin, halved, dark roasted
To strain/flavour
  • 1 bunch parsley
  • 2 cm ginger, sliced
  • 3 sprigs thyme
  • 2 bay leaf
  • 0.5 tsp peppercorns, coarsely crushed
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And that's how it's done
And that's how it's done
Heat the oil in a large pan. Sauté the vegetables in batches, return to the pan along with the shallots. Fill the pan with enough water to just cover the vegetables, bring to the boil. Reduce the heat, simmer uncovered for approx. 45 mins. Add a little more water to ensure that the vegetables remain just covered.
To strain/flavour
Line a large sieve with a cheesecloth, strain the stock. Don't squeeze out the vegetables otherwise the stock will become cloudy. Add the ginger to the stock along with all the other ingredients up to and including the pepper. Turn off the heat and leave the stock on the hob to infuse for approx. 15 mins., strain.