What is vegetable stock and how do you prepare it?

What you need:

• Onions
• Garlic cloves
• Seasonal vegetables
• approx. 3 sprigs of parsley
• approx. 3 sprigs of thyme
• approx. 3 sprigs of marjoram
• 2 bay leaves
• some peppercorns
• salt
• butter

It's a vegetable stock - worth knowing

• The definition of vegetable stock is relatively simple: Fund comes from French and means "basis". This refers to the liquid that is created when various vegetables are cooked. By "boiling out" the same, the aroma goes into the water and finally, by reducing the broth, it becomes a stock, i.e. a flavor basis for many soups and Sauces.
• In principle, any type of vegetable can be used for a stock. It makes sense, in each case vegetables to use during the season - for reasons of cost alone.
• Even if it tempts you, vegetable stock should not be cooked from discarded foods or "waste". Always use fresh goods!

The preparation of a vegetable stock

1. Wash and clean the vegetables thoroughly and cut them into large pieces. Cabbage or celery should be used sparingly because of their strong taste. If you want to add an extra fine note to the vegetable stock, you can asparagus or mushrooms to process.
2. Use a pasta pot with an insert for cooking (if available). It has the advantage that you can easily remove the larger pieces of vegetables from the broth at the end.


Dark sauce - recipe

Dark sauce is usually an extract from meat and bones. She is a …

3. First put some butter in the saucepan and let the onion pieces become translucent. Then the vegetables, the peeled garlic cloves and the herbs are added. Now fill the contents with water so that the liquid is a finger's breadth above the vegetables.
4. Bring the whole thing to a boil and now reduce the temperature to medium heat.
5. The vegetables should be approx. simmer for an hour. This can lead to foam formation again and again. This is skimmed off with a trowel.
6. After the cooking time, lift out the pasta pan. The cooked vegetables can no longer be used. The leftover broth is poured back into the pot through a fine sieve. Let the liquid again for approx. 15 minutes to "boil down" to the stock.

Vegetable stock is very suitable for serving in portions Freeze.