- ¾ pound celery root (about 1 small), peeled and trimmed
- ½ pound celery (about ½ bunch)
- 1 large onion
- ¾ pound carrots (about 4 large)
- ¾ pound parsnips (about 2 medium), peeled
- 1 pound (454 g) golden beets (about 2 large)
- 1 bulb garlic, broken into cloves and unpeeled
- 1 pound (454 g) cremini mushrooms (about 15 large)
- ¼ cup avocado oil or other high-heat cooking fat (see here )
- 1 cup (240 ml) white wine, or ¼ cup white wine vinegar mixed with ¾ cup water
- 6 sprigs fresh parsley
- 1 sprig fresh rosemary
- 1 teaspoon (5 ml) salt
- 10 to 12 black peppercorns
- Preheat the oven to 450°F (230°C).
- Dice the vegetables into roughly 1-inch chunks. Leave the garlic cloves and mushrooms whole. In a large bowl, toss the vegetables with the oil. Spread the veggies on two rimmed baking sheets.
- Roast the vegetables for 30 minutes. Give them a stir and return the baking sheets to the oven, rotating the pans if they’re not cooking evenly. Roast for another 30 to 45 minutes, until the veggies are well roasted and browned. Transfer the vegetables to a large pot.
- Pour ½ cup of the white wine onto each baking sheet and scrape up any browned bits that are stuck to the pan.
- Pour the liquid from the baking sheets over the vegetables in the pot and cover with 3 quarts (12 cups (2880 ml)) of cool water. Add the parsley, rosemary, salt, and peppercorns and bring to a boil over high heat. Turn the heat down to medium until the broth is at a low boil. Continue cooking at a low boil for 45 minutes to 1 hour, until the liquid has reduced by about one-quarter.
- Strain the broth, pressing out as much liquid from the vegetables as possible, and discard the vegetables. Store the broth in a glass jar in the refrigerator for up to 1 week or in the freezer for up to a year.
- Slow Cooker Instructions: After completing Step 3, transfer the roasted vegetables to a slow cooker. Complete Step 4, then pour the liquid from the baking sheets into the slow cooker with the vegetables. Add the remaining ingredients and 2 quarts of cool water. Cook on low for 6 to 8 hours, until the vegetables are very soft. Strain and store the broth as described in Step 6. Pressure Cooker Instructions: After completing Step 3, transfer the roasted vegetables to a pressure cooker. Complete Step 4, then pour the liquid from the baking sheets into the pressure cooker. Add the remaining ingredients and 2 quarts of cool water. Secure the lid and cook on high pressure for 15 minutes, then allow the pressure to release naturally for 10 minutes before opening the lid. Strain and store the broth as described in Step 6.
Roasted vegetable broth starts where most broths stop: at 450F, with celery root, beets, carrots, parsnips, and mushrooms browned until sweet. Deglazing the baking sheets with white wine captures every bit of caramelized flavor before the long simmer. The result is a deep, golden stock that makes ordinary soups taste like they took all day.
Pro Tips for Success
- Roast the vegetables until genuinely browned, not just softened. The caramelization at 450F is the entire flavor difference between this and a boiled broth.
- Pour the wine directly onto the hot baking sheets and scrape up every stuck-on bit. Those browned juices are concentrated flavor you already paid for.
- Press hard on the strained vegetables with a ladle or potato masher — a surprising amount of broth is trapped in the pulp.
- Freeze the broth in 1-cup portions or ice cube trays. It keeps for up to a year frozen and only a week in the fridge.
Frequently Asked Questions
How much roasted vegetable broth does this recipe make?
About 2 quarts (8 cups), and it keeps refrigerated for up to one week or frozen for up to a year.
Can I make this broth in a pressure cooker or slow cooker?
Yes — roast the vegetables first either way, then use about 1 hour 30 minutes under high pressure or 6-8 hours on low in the slow cooker.
Can I omit the white wine?
Replace it with 1/4 cup white wine vinegar mixed with 3/4 cup water as the recipe suggests, or skip it entirely and add a splash of lemon after straining.
What is this broth best used for?
It is the base for pureed vegetable soups, risottos made with cauliflower rice, and any pan sauce that needs more depth than water or store-bought stock.
Ingredients
Method
- Preheat the oven to 450°F.
- Dice the vegetables into roughly 1-inch chunks. Leave the garlic cloves and mushrooms whole.
- In a large bowl, toss the vegetables with the oil.
- Spread the veggies on two rimmed baking sheets.
- Roast the vegetables for 30 minutes. Give them a stir and return the baking sheets to the oven, rotating the pans if they’re not cooking evenly.
- Roast for another 30 to 45 minutes, until the veggies are well roasted and browned.
- Transfer the vegetables to a large pot.
- Pour ½ cup of the white wine onto each baking sheet and scrape up any browned bits that are stuck to the pan.
- Pour the liquid from the baking sheets over the vegetables in the pot and cover with 3 quarts (12 cups) of cool water.
- Add the parsley, rosemary, salt, and peppercorns and bring to a boil over high heat.
- Turn the heat down to medium until the broth is at a low boil.
- Continue cooking at a low boil for 45 minutes to 1 hour, until the liquid has reduced by about one-quarter.
- Strain the broth, pressing out as much liquid from the vegetables as possible, and discard the vegetables. Store the broth in a glass jar in the refrigerator for up to 1 week or in the freezer for up to a year.
Slow Cooker Instructions: After completing Step 3, transfer the roasted vegetables to a slow cooker. Complete Step 4, then pour the liquid from the baking sheets into the slow cooker with the vegetables. Add the remaining ingredients and 2 quarts of cool water. Cook on low for 6 to 8 hours, until the vegetables are very soft. Strain and store the broth as described in Step 6.
