ROASTED VEGETABLE BROTH

YIELD: 2 quarts | PREP TIME: 15 minutes
STOVETOP: about 2 hours | SLOW COOKER: 7 to 9 hours | PRESSURE COOKER: about 1 hour 30 minutes

• 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 golden beets (about 2 large)
• 1 bulb garlic, broken into cloves and unpeeled
• 1 pound cremini mushrooms (about 15 large)
• ¼ cup avocado oil or other high-heat cooking fat (see here )
• 1 cup white wine, or ¼ cup white wine vinegar mixed with ¾ cup water
• 6 sprigs fresh parsley
• 1 sprig fresh rosemary
• 1 teaspoon salt
• 10 to 12 black peppercorns

1. Preheat the oven to 450°F.
2.  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.
3.  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.
4.  Pour ½ cup of the white wine onto each baking sheet and scrape up any browned bits that are stuck to the pan.
5.  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.
6.  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.
7. 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.