Vegetable stock made from root vegetable peel

Name: Vegetable stock made from root vegetable peel
Prep time: 15 min
Total time: 105 min
Yield: 1
Ingredients: 80 g leek; 60 g oyster mushrooms; 1 tsp mustard seeds; 2 tsp rapeseed oil; 100 g root vegetables; ½ tsp caraway seeds; 1 tsp pepper; salt to taste

winter soup winter

Total: 1 hr 45 min. | Active: 15 min.

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Esther – Leaf to Root

Ingredients

for 1 litre

Stock
2 tsp	rapeseed oil
100 g	root vegetables (e.g. parsnips, carrots, celeriac), only the peel, cut into pieces
80 g	leek, only the green section, cut into pieces
60 g	oyster mushroom, cut into pieces
2 litre	water
1 tsp	mustard seeds
½ tsp	caraway seeds
1 tsp	pepper
	salt to taste

How it's done

Stock

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.

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