Root Vegetable Broth Recipe

Root Vegetable Broth Recipe

Ingredients

Makes about 6 cups

• 1 tablespoon olive oil
• 1 large onion, coarsely chopped
• 2 medium carrots, coarsely chopped
• 2 medium parsnips, coarsely chopped
• 1 medium turnip, coarsely chopped
• 8 cups water
• 1 medium white potato, unpeeled and quartered
• 3 garlic cloves, unpeeled and crushed
• ¾ cup coarsely chopped fresh parsley
• 2 bay leaves
• 1/2 teaspoon black peppercorns
• 1 teaspoon salt

Method

1. In a large stockpot, heat the oil over medium heat
2. Add the onion, carrots, parsnips and turnip
3. Cover and cook until softened, about 8 minutes
4. Stir in the water
5. Add the potato, garlic, parsley, bay leaves, peppercorns and salt
6. Bring to a boil and then reduce heat to low and simmer, uncovered, for 1 1/2 hours
7. Set aside to cool, then strain through a fine-mesh sieve into a large bowl or pot, pressing against the solids with the back of a spoon to release all the liquid
8. Discard solids
9. Cool broth completely, then portion into tightly covered containers and refrigerate for up to 4 days or freeze for up to 3 months

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