Vegetable stock
Serves 20
Nutrition
kcal: 175 p: 5.7 f: 3.5 c: 38.8
per 100 g, approximately
Ingredients
- Onion — 2 pcs, halved
- Celery — 2 stalks, finely chopped
- Carrot — 1 pc, finely chopped
- Leek — the green part
- Tomatoes — 1 pc, cut in 3
- Garlic — 4 cloves, roughly chopped
- Parsley — 5 stems
- Cilantro — 5 stems
- Ginger — 5 cm, sliced into thin pieces
- Lemongrass — 2 stalks, cut
- Allspice (whole) — 10 pcs
- Black peppercorns — 12 pcs
- Bouquet garni — 1 pc
- Dry white wine — 100 ml
Instructions
- Simmer below the boil for 40–50 minutes and strain through cheesecloth.
- Strain through a fine sieve and cheesecloth.