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Stav Kogan

ROASTED VEGETABLE BROTH

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • ¾ lb celery root (about 1 small), peeled and trimmed
  • ½ lb celery (about ½ bunch)
  • 1 large onion
  • ¾ lb carrots (about 4 large)
  • ¾ lb parsnips (about 2 medium), peeled
  • 1 lb golden beets (about 2 large)
  • 1 bulb garlic, broken into cloves and unpeeled
  • 1 lb 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 tsp salt
  • 10 to 12 black peppercorns

Method
 

  1. Preheat the oven to 450°F.
  2. Dice the vegetables into roughly 1-inch chunks. Leave the garlic cloves and mushrooms whole.
  3. In a large bowl, toss the vegetables with the oil.
  4. Spread the veggies on two rimmed baking sheets.
  5. 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.
  6. Roast for another 30 to 45 minutes, until the veggies are well roasted and browned.
  7. Transfer the vegetables to a large pot.
  8. Pour ½ cup of the white wine onto each baking sheet and scrape up any browned bits that are stuck to the pan.
  9. Pour the liquid from the baking sheets over the vegetables in the pot and cover with 3 quarts (12 cups) of cool water.
  10. Add the parsley, rosemary, salt, and peppercorns and bring to a boil over high heat.
  11. Turn the heat down to medium until the broth is at a low boil.
  12. Continue cooking at a low boil for 45 minutes to 1 hour, until the liquid has reduced by about one-quarter.
  13. 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.
    14. 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.

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