Vegetable Stock À La Novelli

Wash the onions and garlic and cut them with the skin into coarse pieces (quarter the onions, halve the garlic). Heat olive oil and let first the onions, later the garlic color in it and stew for about 15 minutes. Cut carrots and parsley roots into coarse cubes, add and also stew for 15 minutes. Roughly chop the leek and celery, add and stew for another 15 minutes. If necessary, add a little olive oil. Then sprinkle everything with coarse sea salt and let this soak in for 5 minutes, without moving the vegetables during this time. Deglaze with white wine and let simmer for 10 minutes at very low heat. Transfer the braised vegetables to a large pot, fill with about 5 liters of cold water, add the spices, bring to a boil and simmer for another 20 minutes. Season with salt as well as pepper and lift out the vegetables with a ladle. You can strain the stock, but you can also wait until the turbidity sinks to the bottom of the pot after a short time anyway.If you value low-calorie, you can also skim off the fat (which does add flavor) before using the stock again.

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