Vegetable broth” – easy for users to understand in 80 characters.

Ingredients

• 3 liters of water
• 3 carrots
• 3 leeks
• 2 onions
• 1 clove
• 1 bouquet of parsley
• 10 peppercorns
• coarse salt
• 3 turnips
• 1/2 celeriac
• 1 celery stalk
• 1 bouquet garni (bay leaf, thyme, rosemary)

Preparation

1. Wash the vegetables, and roughly chop them (without peeling them!).
2. Bring everything to a boil in the 3 liters of water (without adding too much salt in the beginning of cooking), for 1 hour covered, or more for a more concentrated broth.
3. Adjust the seasoning, then strain without pressing the vegetables too much, to keep a clear broth.

Utensils

• 1 ladle
• 1 immersion blender
• 1 peeler
• 1 knife
• 1 pot
• 1 citrus press