Mighty Vegetable Broth

By mrslopes

This is a good all-purpose broth. By itself, you may want to add salt to taste; if you're using it in a recipe, leave it unsalted, then add salt to taste after cooking the dish. Parsley root is just that-the root of the parsley plant. It looks a lot like parsnip, and if you are lucky it will come with the flat leaf parsley leaves still attached (that way you don't have to buy a bunch of parsley).

Ingredients

• 8 cups water
• 3 medium carrots (6 ounces), peeled
• 2 large ribs celery, with leaves (6 ounces)
• 2 medium parsnips (6 ounces), peeled
• 2 leeks, thoroughly rinsed
• 2 small parsley roots, including leaves, peeled
• 1 medium turnip (6 ounces) peeled
• 1 medium tomato (6 ounces)
• 1/2 small cleriac (celery root, knob celery; 3 ounces), peeled
• 2 cloves garlic

Details

Servings 4

Preparation

Step 1

1. Place all the ingredients in a 4-quart pot. Bring to a boil over high heat. Reduce heat and simmer, covered, 1 hour. Uncover and simmer 1 hour longer.
2. Place a large, fine strainer over a large bowl. Pour the broth and vegetables into the strainer, until all the liquid has fallen into the bowl. Discard pressed vegetables.

VARIATION: Add any vegetables you have on hand: cabbage, spinach, onion, kohlrabi, and so on.