Root Vegetable Broth With Gremolata Oil
This broth celebrates the earthy sweetness of slow‑simmered root vegetables, creating a golden, nourishing base that feels both comforting and restorative. Carrots, parsnips, celeriac, and onions melt into a deeply flavoured broth, offering natural richness without heaviness. Just before serving, a spoonful of vibrant gremolata oil infused with lemon zest, garlic, and fresh parsley is drizzled over the top. The result is a beautiful contrast: warm, velvety broth meeting a zingy, herb‑forward oil that wakes up every spoonful.
Cooking Time 20
Portions
10
Ingredients
Increase Portion Size
- g carrots, diced
- g parsnips, diced
- g swede, diced
- g leeks, sliced
- ml boiling water
- g vegetable bouillon paste
- ml olive oil
- zest of 1 lemon
- g fresh parsley, finely chopped
- clove garlic, grated
-
1
Step 1
In a large pan, add the carrots, parsnips and swede, cover with water and bring to the boil. Add the vegetable bouillon paste, bring to a simmer for 5 minutes then add the leeks and simmer for a further 10 minutes, season with ground pepper. -
2
Step 2
To make the gremolata oil. Mix the olive oil, lemon zest, parsley, and garlic. Allow to infuse before serving. -
3
Step 3
To serve, ladle broth with the vegetables into bowls and drizzle with gremolata oil to finish.
Ingredients
- 400 g carrots, diced
- 400 g parsnips, diced
- 300 g swede, diced
- 200 g leeks, sliced
- 2000 ml boiling water
- 50 g vegetable bouillon paste
- 100 ml olive oil
- 1 zest of 1 lemon
- 10 g fresh parsley, finely chopped
- 1 clove garlic, grated
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