Vegetable stock made from root vegetable peel

Vegetable stock made from root vegetable peel

Total: 1 hr 45 Min. | Active: 15 Min.
Nutritional value / litre: 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


2tsp rapeseed oil
100g root vegetables (e.g. parsnips, carrots, celeriac), only the peel, cut into pieces
80g leek, only the green section, cut into pieces
60g oyster mushrooms, cut into pieces
2litres water
1tsp mustard seeds
½tsp caraway seeds
1tsp pepper
salt to taste
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How it's done


Heat the oil in a large pan. Add the vegetable peel, leek greens and mushrooms, sauté over a low heat for approx. 30 mins., stirring occasionally. Pour in the water, bring to the boil, simmer over a medium heat for approx. 30 mins. Add the mustard seeds, caraway seeds and pepper, simmer for a further 30 mins. Pour the stock through a sieve, season with salt.

Good to know
Tip: Use the stock for soups, risotto or sauces.
Note: Other vegetable cuttings can also be used instead of root vegetables.

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