You'll be surprised how easy it is to make this winter root vegetable broth at home - it tastes way better than store-bought, with a fraction of the sodium!
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).