Refreshing Ginger-Mint Vegetable Broth

Rinse and peel the carrots, celeriac, parsnip, onion and ginger root. Cut into small cubes. Rinse the fennel and cut into cubes. 

Add the olive oil in a pan and sauté the fennel and ginger until softened. Sprinkle with sugar and sauté until the sugar begins to caramelize. Stir in the rest of the vegetables. Add the wine and 900 ml (approximately 4 cups) of water. Bring to a boil and simmer for 15 minutes. Remove from heat. 

Rinse the mint and add half of the leaves to the vegetables. Chop the other half.