Bisto
Root Vegetable Broth with Gremolata Oil
Serves 10
Vegan
Vegetarian
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Ingredients
400g carrots, diced
400g parsnips, diced
300g swede, diced
200g leeks, sliced
2l boiling water
50g Bisto Boullion Vegetable Paste
50ml olive oil
black pepper
For gremolata oil:
50ml olive oil
zest of 1 lemon
10g fresh parsley, finely chopped
1 clove garlic, grated
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Celery
Method
Step 1
In a large pan, add carrots, parsnips, swede, and cover with the water, Bring to the boil. Add the Bisto Vegetable Bouillion Paste bring to a simmer for 5 minutes then add the leeks and simmer for a further 10 minutes, season with ground pepper.
Step 2
To make the gremolata oil. Mix the olive oil, lemon zest, parsley, and garlic. Allow to infuse before serving.
Step 3
To serve, ladle broth with the vegetables into bowls and drizzle with gremolata oil to finish.
Tips
This is great serve with warm rolls.