Winter vegetables in broth
Winter vegetables and potatoes cooked in an aromatic broth.
Active time25 min
Cooking40 min
Total1 h
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Ingredients
- 1 bouquet garni
- 300 g carrots
- 150 g celeriac
- 300 g turnips
- 250 g leeks
- 400 g potatoes
- 1500 ml vegetable stock
Preparation
Wash the vegetables. Peel the turnips, carrots, potatoes and celeriac. Cut them into 3 centimetre pieces. Slit the leeks lengthways and wash them thoroughly, then cut into sections.
300 g carrots150 g celeriac300 g turnips250 g leeks400 g potatoes- knife
- chopping board
- vegetable peeler
Bring the stock to a simmer with the bouquet garni. Add the turnips, carrots and celeriac, then cover and cook for 15 minutes.
1 bouquet garni1500 ml vegetable stock- stockpot
Add the potatoes and leeks. Cook for a further 25 minutes, until all the vegetables are tender. Remove the bouquet garni and serve with the broth.
- stockpot
- ladle
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration