vegetable broth

Recipe for vegetable broth You can add other vegetables according to your taste. I didn't have turnips, so I had to add some celery roots as well.

1. Wash the vegetables thoroughly with a brush, but do not peel. Cut the carrots and parsley root into large pieces, cut the onion into wide rings. Cut the stalks of celery and leek crosswise into pieces 5 cm wide. Cut the turnip into quarters, garlic can be crushed a little.2. Place the vegetables in a deep, heat-resistant dish or dish. Calculate so that after adding water there is still 3-4 cm left to the edges. Otherwise, water may run out during boiling. Drizzle with olive oil and place in an oven preheated to 180 degrees. Bake until golden brown.

Other vegetables can be added according to your taste. I did not have turnips, so I had to add a little more celery roots.3. Pour room temperature water over the vegetables and place in the oven. When the water boils, remove the foam if necessary, add herbs and seasonings. Close with lid or foil. Reduce oven temperature to 140 degrees and cook for 2 hours. Turn off the oven and leave the broth there for another hour. Then strain the broth and you're done.

2. Place the vegetables in a deep, heat-resistant dish or dish. Calculate so that after adding water there is still 3-4 cm left to the edges. Otherwise, water may run out during boiling. Drizzle with olive oil and place in an oven preheated to 180 degrees. Bake until golden brown. The broth is really rich and a good golden color.