Vegetable Broth Recipe
Ingredients
- For your vegetable broth:
- 200 g Paris mushroom
- 250 g Carrot
- 200 g Onion
- 200 g Shallot
- 150 g Leek
- 150 g Celery branch
- 250 g Fennel
- 100 g Celeriac root
- 4 L Water
- For the aromatic filling:
- 6 sticks of lemongrass
- 1/2 Bird chili
- 50 g Ginger
- 50 g Garlic
- 10 g Black pepper or Nepalese timeout pepper
- 2 Tbsp. Olive oil
- 2 stems Thai basil
- 2 stems Coriander
- 6 Combawa sheets
- 2 Star Anise
- 1 Tbsp Coarse salt
Preparation Method
1. For the basic ingredients, wash and cut the mushrooms in 2. Peel the carrots, onions, and shallots and slice them. Clean and trim the leek to keep only the white, chop it. Wash and slice the celery branch and fennel, peel and slice the celery root.
2. For the aromatic filling, cut the lemongrass sticks in 2 lengthwise, remove the seeds from the chili pepper. Coarsely peel and mince the ginger and garlic. Crush the pepper.
3. In a large pot over high heat, pour the olive oil and sweat the vegetables with all the ingredients of the aromatic filling for 5 min. Cover with the water and bring to a boil. Lower the heat and cook in small simmers for 1 hour and a half without a lid. Let stand 30 min off the heat, covering tightly with a food film.
4. Place your vegetable broth in a fine Chinese sauce or in a cheesecloth. Store it in a cool place.