Precooking for Christmas Dinner Vol. 2

Today it was time to prepare some more parts of my planned 7 course Christmas dinner. I cooked vegetable stock and made the decoration for the dessert: chocolate roses. I found a great tutorial in the Cake on the Brain blog. I never thought that would be so easy to model with chocolate and so much fun!



Ingredients:
3-4 carrots
3 celery stalks
1 small piece of celery
1 leek
1 big onion
1 clove
10 black peppercorn
1/2 teaspoon dried thyme
1 bunch of parsley
200 ml white wine
2 l water
1 teaspoon olive oil


Heat oil and roast halved onion until golden brown. Add chopped veggies and let it stew for 20 minutes. Add wine and let it reduce. Add clove, thyme, parsley, peppercorn and water and cook for another 20 minutes. Sieve and it is ready to use, or freeze. It is important to know if you cook vegetable stock, do not cook it longer than 45 minutes.