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.