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Vegetable stock made from root vegetable peel
15 m active | 1 h 45 m total
Nutrition facts per serving:
This is needed
This is needed for 1 litre
  • 2 tsp rapeseed oil
  • 100 g root vegetables (e.g. parsnips, carrots, celeriac), only the peel, cut into pieces
  • 80 g leek, only the green section, cut into pieces
  • 60 g oyster mushrooms, cut into pieces
  • 1 tsp pepper
  • 2 litres water
  • 1 tsp mustard seeds
  • 0.5 tsp caraway seeds
  • salt to taste
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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. Add the vegetable peel, leek greens and mushrooms, sauté over a low heat for approx. 30 mins., stirring occasionally. Pour in the water, bring to the boil, simmer over a medium heat for approx. 30 mins. Add the mustard seeds, caraway seeds and pepper, simmer for a further 30 mins. Pour the stock through a sieve, season with salt.