Scale

40g Gundermann (Glechoma hederacea)

(Ich habe Blätter, Blüten und Stiele verwendet)

30g Stangensellerie

300g Karotten (Schale habe ich nicht entfernt)

2TL grobes Meersalz

3 Lorbeerblätter (getrocknet oder frisch)

1800ml Wasser

3El Olivenöl

1 kleine rote Zwiebel (oder was Du gerade zu Hause hast)

3 Knoblauchzehen

9 Wacholderbeeren getrocknet

1TL Pfeffer (ich habe einen Mix aus Szechuan – und Rosapfeffer verwendet aber Schwarzer Pfeffer passt auch)

Kochmodus Damit Dein Bildschirm nicht dunkel wird

Gundermann, Stangensellerie, Karotten, Zwiebel und Knoblauchzehen etwas zerkleinern und in den Kochtopf geben
Wacholderbeeren mit den Händen oder einem Messer etwas zerdrücken und hinzufügen
Grobes Meersalz, Lorbeerblätter, Wasser, Olivenöl, und Pfeffer hinzufügen und zugedeckt zum Kochen bringen
Auf niedriger Stufe zugedeckt für 1 Stunde kochen lassen
Das Gemüse mit einem Schaumlöffel aus der Bouillon schöpfen (oder absieben) und die Bouillon im Kühlschrank aufbewahren oder in Portionen einfrieren
Das Gemüse kann, wer möchte, zu Bratlingen weiterverarbeitet werden. Dafür habe ich hier ein Rezept

Utensilien:
– grosser Kochtopf
– Küchenwaage
– Messbecher
– Schneidebrett
– Schaumlöffel oder grosses Sieb

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