Homemade Vegetable Broth

Preparation

• 1
  Coarsely grate carrots, celeriac, and parsley root. Quarter the leek lengthwise and cut into pieces about 0.5 cm thick. Finely dice onions, mushrooms, and tomatoes. Coarsely chop the flat-leaf parsley.
• 2
  Heat the oil in a large pot over medium-high heat. Add the grated carrots, celeriac, and parsley root and sauté for about 2 minutes, stirring frequently.
• 3
  Reduce heat to medium. Add leeks, onions, mushrooms, and tomatoes and sauté for another 8 minutes, stirring occasionally, until the vegetables soften and release their aroma.
• 4
  Pour in cold water (approx. 2-2.5 liters) and bring to a boil. Once boiling, reduce the heat. Skim off and discard any foam that forms on the surface with a slotted spoon. Add flat-leaf parsley, thyme, salt, and the spices (allspice, pepper, bay leaf).
• 5
  Let the broth simmer gently over minimal heat without a lid for about 45 minutes. Important: Do not stir during this time to keep the broth clear! Afterwards, strain through a fine sieve into a clean pot. It's best to cool the broth quickly (e.g., in a sink with ice water). After cooling, remove any solidified fat from the surface.