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Peel and wash one celeriac, weighing 100 grams (3.5 oz). One parsnip, weighing 150 grams
(5.5 oz), one carrot weighing 150 grams (5.5 oz), and 2 onions, weighing 300 grams(10.5
oz) . Large dice all the vegetables. Wash and large dice the white part of one
leek, weighing 150 grams (5.5 oz), 150 grams of celery stalks (5.5 oz) and 1 small tomato,
weighing 100 grams (3.5 oz).
Add 2 liters (2 quarts) of cold water and bring to boil. Add 10 grams of salt (2 teaspoons), and simmer
for 30 minutes. Add 1 bay leaf, 1 clove of garlic, 1 teaspoon
of black peppercorns and a few parsley. Simmer for another 15 minutes, strain and cool, or
use right away, in a variety of preparations. Please visit our website videoculinary.com
for a vegetable risotto recipe, made with vegetable stock, and for other delicious recipes!