Vegetable stock

Vegetable stock

Total: 1 hr 20 min. | Active: 35 min.
vegan, lactose-free, gluten-free
Nutritional value / litre: 0 kcal


1 litre


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


oil for sautéing
150 g leek, cut into pieces
150 g carrots, cut into pieces
150 g celeriac, cut into pieces
100 g savoy cabbage, cut into wide strips
4 shallots with skin, halved, dark roasted

To strain/flavour

2 cm ginger, sliced
1 bunch parsley
3 sprigs thyme
2 bay leaves
½ tsp peppercorn, coarsely crushed
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How it's done

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Heat the oil in a large pan. Sauté the vegetables in batches, return to the pan along with the shallots. Fill the pan with enough water to just cover the vegetables, bring to the boil. Reduce the heat, simmer uncovered for approx. 45 mins. Add a little more water to ensure that the vegetables remain just covered.

To strain/flavour

Line a large sieve with a cheesecloth, strain the stock. Don't squeeze out the vegetables otherwise the stock will become cloudy. Add the ginger to the stock along with all the other ingredients up to and including the pepper. Turn off the heat and leave the stock on the hob to infuse for approx. 15 mins., strain.

Good to know
Note: Vegetable stock can be used for risotto, polenta and vegetable dishes.
Shelf life: Once cool, ladle the stock into clean, airtight bottles, store in the fridge for approx. 2 weeks.


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