Preparation

1

Step 1

Wash and roughly dice the carrots, parsley root and celeriac.

2

Step 2

Cut the leek lengthwise, rinse and also chop roughly.

3

Step 3

Wash the onions and quarter them unpeeled.

4

Step 4

Clean and quarter the mushrooms.

5

Step 5

Heat the oil in a large pot and fry the onions in it. Add the remaining vegetables and mushrooms and sauté.

6

Step 6

Deglaze with the vegetable broth. Add bay leaf and freshly ground pepper.

7

Step 7

Let the broth simmer for about 1 hour. Strain through a fine sieve.

8

Step 8

Pour the broth into the prepared preserving jars.

9

Step 9

Close these with a preserving ring, glass lid and two preserving clips. Heat in a 100°C water bath for 60 minutes to preserve. Remove from the water bath and allow to cool completely, then remove the clips.

For the recipe, you'll nee:

Ingredients

Portions

12

Food

  • 3.0 Carrots
  • 1.0 Piece Parsley root
  • 50.0 g Celeriac
  • 1.0 stalk Leek
  • 3.0 small Onions
  • 1.5 kg Mixed mushrooms
  • 2.0 tbsp Olive oil
  • 1.5 l Vegetable stock
  • 1.0 Bay leaf
  • Ground pepper