YIELD: 2 quarts | PREP TIME: 15 minutes
STOVETOP: 1 hour | SLOW COOKER: 6 to 8 hours | PRESSURE COOKER: 25 minutes
- ½ pound carrots, chopped
- ½ pound parsnips, peeled and chopped
- ½ pound celery (about ½ bunch), chopped
- 2 large leeks, cleaned and chopped (see Tip)
- 1 small celery root, peeled and chopped
- 2 cloves garlic, unpeeled
- 1 small bunch fresh parsley
- 1 small bunch fresh dill
- 1 small bunch fresh chives
- 1 teaspoon salt
01 Place all of the ingredients in a large pot and cover with 3 quarts of cool water.
02 Cover and bring to a boil. Once boiling, reduce the heat to medium so it’s at a low boil. Cook for 1 hour, or until the vegetables are very soft and the liquid has reduced by about one-quarter.
03 Use a fine-mesh strainer to strain the broth, pressing out as much liquid from the vegetables as possible. 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: Place all of the ingredients in a slow cooker and cover with 2 quarts of cool water. Cook on low for 6 to 8 hours, until the vegetables are very soft and the liquid has reduced by about one-quarter. Proceed with Step 3.
Pressure Cooker Instructions: Place all of the ingredients in a pressure cooker and cover with 2 quarts of cool water. Secure the lid. Cook on high pressure for 15 minutes. Allow the pressure to release naturally for 10 minutes before opening the lid. Proceed with Step 3.
Chef’s Tip: To clean the leeks, slice them in half lengthwise and run under water, separating the layers to remove all of the dirt. Shake off the excess water.
