Grøntsagsfond i gryde

Vegetable Stock

1
02:10

Vegetable stock is used in many dishes and adds great flavour to sauces, soups, risottos and other dishes.

Ingredients

Vegetable Stock

8 pcs. Carrot

1 pcs. Celery

3 pcs. Onion

2 pcs. Garlic cloves

4 pcs. Bay leaves

1 tbsp. Thyme, dried

Fresh parsley , a bunch

10 pcs. Peppercorns, whole

Water as needed

Steps

1
Prepare the vegetables

Rinse the vegetables and cut off the top and bottom. There is no need to peel them. Cut them into rough pieces, about ½-2 cm.Crush the garlic cloves with the flat side of a knife.Note: The quantity of vegetables is guideline. Just make sure that the onion, carrot and celery are about 1/3 each.

2
Cook the stock

Add the vegetables to a saucepan. Then add the bay leaves, thyme, fresh parsley and peppercorns. Cover with water. Set the temperature to 100 °C and leave to simmer for 2 hours with the lid on.Strain the vegetables. Now you have a good strong vegetable stock.

Related recipes