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Broth of Roots, Spices, and Herbs — a Base for Other Dishes

A wonderful base for other dishes—one for the recipe box. This vegetable broth makes an excellent base for sauces, soups, and more. You can freeze it to use later.

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Broth of roots, spices and herbs - base for other dishes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 1 g
Fats 0 % 0 g
Carbohydrates 75 % 3 g
12 kcal
GI: 100 / 0 / 0
  • Coarsely chop the peeled parsnip. Coarsely chop the celery and the carrots. Peel the onion and cut it in half—the onion skins can be used to tint the broth. Coarsely chop the leek (the green part). Put all the vegetables in a pot, cover with water, and bring to a boil. Cook uncovered over low heat, skimming off the foam as it rises. After half an hour, add the peeled garlic cloves, peppercorns, bay leaf, and parsley. Cook for another 20 minutes or so. Here's how to tell the broth is done: if the vegetables have no aroma or flavor left, the broth is ready. Lift out the vegetables (and discard them) and strain the liquid. Don't salt the vegetable broth at any point during cooking—add salt later, when you use it in other dishes!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Seed parsnip - 47  kcal/100g
  • Parsnip - 47  kcal/100g
  • Leek - 33  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Allspice - 263  kcal/100g

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