Health for humans, animals & plants

Vegetable stock

Ingredients:

  • 2 carrots
  • 2 yellow turnips
  • 2 onions or shallots
  • 1 parsley root
  • ¼ celery
  • 1 leek
  • 1 litre water
  • 6 peppercorns
  • salt

Preparation:
Peel the celery and shallots, cut into large pieces together with the carrots, yellow turnips, leek and parsley root. Place in cold water with peppercorns and a little salt, bring to the boil and simmer for approx. 30 minutes. Strain the stock through a sieve and use as desired.

Tip:
Alternatively, the trimmings, peelings and seasonal vegetable leftovers can also be used.

Last updated: 03.07.2025

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