Vegetable Stock

Chop carrots, kohlrabi, celery, parsley roots, onion, cabbage and leek and fill with cold water. Add thyme, peppercorns, bay leaf, crushed garlic clove and rosemary, bring to a boil and simmer gently for three quarters of an hour. Strain through a straining cloth and season with salt.

Preparation Tip:

For the vegetable stock it is best to use peels and sections of various vegetables.it is recommended to prepare larger quantities of vegetable stock and then freeze it in portions.

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