Veggie Broth

I don’t know about you, but I’m starting to prepare for Thanksgiving in earnest this weekend. I did turkey broth a couple weeks ago and froze it (I used Bon Appétit‘s recipe), but I have some vegetarian dishes that need broth*, too. So, we went by the farmers market, got some lovely fresh, local vegetables, and got to work.

I kind of cobbled together this method a few months ago, and really liked the results, so I thought I’d share it. Keep in mind, though, that it’s really very flexible, and you can add or subtract ingredients based on what you have.

2 sweet potatoes
3 carrots
1 parsnip
2 leeks
1 onion
1 or 2 heads of garlic (the market had pretty small heads of garlic, so that’s why two)
6-8 oz. mushrooms

Chop everything very coarsely, leaving skins on. Toss with some olive oil and a little salt, and roast at 450° F until nicely browned, but not burnt (25-40 minutes). Add them to a stock pot, then deglaze the roasting pan with some white wine, and throw that in as well. Add

2-3 stalks celery
small bunch parsley
several peppercorns and allspice berries
a couple of whole cloves
1 or 2 bay leaves

and enough water to cover everything by about 2″. Bring to a boil, then turn the heat down and simmer for about an hour and a half. The broth should be golden and flavorful. If you like, you can reduce it further. Strain, chill, and then freeze.

*I guess since it’s roasted it’s technically stock? I don’t know, I just use broth for everything.

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