Recipe Detox broth of young spring vegetables

1. Wash the vegetables. Cut the fennel stems. Remove the tops from carrots. Peel the garlic cloves.
2. Peel the half celery rave and cut it into pieces. Cut the mushrooms in 4. 
3. Return the vegetables in 2 jars equivalent to (fennel, carrots, celery, onions, mushrooms).
4. Put a little thyme, bay leaf and 2 cloves of garlic in each jar. Add a good pinch of coarse salt.
5. Add water, to the jar line and immediately proceed to the heat treatment for 2 hours at 100 ° C. Cooking the broth is carried out directly during heat treatment. 

Find all the steps of this recipe in the replay Workshop n ° 1 Live jar.