Water 2 l
Celery 150 g
Carrots 200 g
Golden onions 200 g
Auburn tomatoes150 g
Black pepper in grains
Fine Salt
Prep time: 10 min
Cook time: 60 min
Servings: 4 people
Preparation
To prepare the vegetable stock, start by cleaning the vegetables.
Then peel the carrot, cut it and cut it into thick slices; go to celery: remove the final part and the leaves, then divide each stem into 2 or 3 parts.
Continue by cutting the tomato into two parts and finally peel the onion and cut this in half. Place it in a non-stick pan and let it braise, without adding fat, for 4-5 minutes over high heat: turn the halves from time to time, so you will avoid making it burn.
Pour all the ingredients in a large pot, add the black pepper and cover with 2 liters of cold water.
Turn on the heat and bring to a boil, then lower slightly and let simmer for an hour.
At the end of cooking, add salt and filter to collect the vegetables.
Your vegetable broth is now ready, if you prefer you can extend it with other water or use it immediately.
Then peel the carrot, cut it and cut it into thick slices; go to celery: remove the final part and the leaves, then divide each stem into 2 or 3 parts.
Continue by cutting the tomato into two parts and finally peel the onion and cut this in half. Place it in a non-stick pan and let it braise, without adding fat, for 4-5 minutes over high heat: turn the halves from time to time, so you will avoid making it burn.
Pour all the ingredients in a large pot, add the black pepper and cover with 2 liters of cold water.
Turn on the heat and bring to a boil, then lower slightly and let simmer for an hour.
At the end of cooking, add salt and filter to collect the vegetables.
Your vegetable broth is now ready, if you prefer you can extend it with other water or use it immediately.
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