Vegetable stock made from root vegetable peel

Total time: 1hr 45m
Preparation Time: 15m

For 1 litre


Esther - Leaf to root

Nutritional Information



  • Stock
  • 100 g root vegetables (e.g. parsnips, carrots, celeriac), only the peel, cut into pieces
  • 80 g leek, only the green section, cut into pieces
  • 2 tsp rapeseed oil
  • 60 g oyster mushrooms, cut into pieces
  • 2 litres water
  • 1 tsp mustard seeds
  • 0.5 tsp caraway seeds
  • 1 tsp pepper
  • salt to taste

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  • Stock

    Heat the oil in a large pan. Add the vegetable peel, leek greens and mushrooms, sauté over a low heat for approx. 30 mins., stirring occasionally. Pour in the water, bring to the boil, simmer over a medium heat for approx. 30 mins. Add the mustard seeds, caraway seeds and pepper, simmer for a further 30 mins. Pour the stock through a sieve, season with salt.
  • Tip:

    Use the stock for soups, risotto or sauces.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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