Disclaimer: I used to think making your own broth was pointless. I mean, you can just buy good-quality broth in boxes at the store, right? But then I actually made it. And I was blown away by how ridiculously easy it was – you just chop up some veggies, let them simmer in water, then drain. That’s literally it. And it tastes SO MUCH BETTER than store bought. You control the flavors, the salt level, everything.
That being said, this root vegetable broth recipe is more of a guide than a real recipe. Honestly, the only three key vegetables that I would recommend keeping are carrots, celery, and onion (the mirepoix vegetables, as the French say). Everything else can be substituted – just make sure you have a decent level of vegetables in the pot, filling it around halfway or so. To make this recipe seasonal, I used root vegetables (but that can be adjusted to your preference!)
One last word about salting – this is 100% to your taste. The broth will taste great without salt, but for most palates it will taste a bit better with salt. Once you’ve drained the broth from the vegetables, let it cool a little and then start adding a few shakes of salt. Taste, and add more if needed. Just be careful – you can always add more salt, but never less. With these things in mind, I wish you happy broth-making!
Winter Root Vegetable Broth
- 1 Sweet Potato not peeled, cut into slices
- 2 Large Carrots cut into slices
- 2 Red Onions peeled and cut into slices
- 2 Parsnips cut into slices
- 6 Crimini Mushrooms quartered
- 2 Stalks Celery chopped
- 2 Bay Leaves
- 2-3 Sprigs Fresh Thyme
- 12 Cups Water
- Salt to Taste
First, prep all the vegetables by washing and drying them.
Then, cut them all as directed above.
Place the cut vegetables and water in a large pot on the stove, and bring to a boil. Once water is boiling, reduce to a simmer and let cook for an hour.
When done, taste broth and add salt as desired. I usually just add a few shakes of salt - I like to keep the pure taste of the vegetables.
Remove pot from heat and strain broth from the vegetables. Reserve broth in glass jars or whatever containers you have on hand.
Use broth immediately, or keep in the fridge for up to a week. (Will also keep in the freezer for 4-6 months).
Quote of the Day:
We must let go of the life we have planned, so as to accept the one that is waiting for us.
– Joseph Campbell
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)