Читать книгу German Cooking Today - Dr. Oetker - Страница 13

water. Add the salt, bay leaves and peppercorns. Bring to the boil, then cook the vegetables gently over medium heat without a lid for about 60 minutes.

5 Meanwhile rinse the parsley and lovage, then pat dry. Remove the leaves from the stems and chop the leaves.

6 When the stock is cooked, add the herbs and let them steep in the stock for a few minutes over low heat. Season the stock with nutmeg, then pour it through a sieve.

TIP» Vegetable stock can be used as a base for stews, sauces and vegetable recipes.

3 l/5¹/₄ pints (12¹/₂ cups) water 1 tablespoon salt 2 bay leaves 1 teaspoon peppercorns 1 bunch parsley 2 sprigs lovage ground nutmeg

Per serving:

P: 1 g, F: 13 g, C: 1 g, kJ: 501, kcal: 120, CU: 0.0