Winter Root Vegetable Broth
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!
Ingredients
- 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
Instructions
- 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).
- Enjoy!
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)