Caramelized Vegetable Broth

This is an easy, versatile cold-weather broth you can make with almost any mix of vegetables that turn up in your CSA. We like rutabaga, carrots, potatoes, and parsnips but you could also add celery or celeriac, fennel or sweet potatoes.

In the farmstand: onions, carrots, rutabaga, parsnips


  • 3 medium onions
  • 2 medium carrots
  • 1 large rutabaga
  • 2 medium parsnips
  • 2 Tbsp canola oil
  • 3/4 tsp kosher salt
  • bouquet garni (parsley, bay leaf, black peppercorn, thyme)
  • pepper freshly ground


Heat oven to 450ºF. Peel and dice vegetables. Place in bowl and toss with olive oil. Transfer to a large roasting pan or sheet pan, spacing out as necessary to avoid overcrowding. Roast until browned, stirring occasionally, about 45 minutes.

Transfer roasted vegetables to a large pot and add a quart of water. Place the pot over medium-high heat, add the bouquet garni, and bring to a boil. Reduce the heat and simmer until broth is reduced to 2 cups, about 30 minutes. Strain and stir in salt and pepper (we suggest keeping the seasoning light, as you can always season it further if you’re using it as the base for a soup).

Other gluten-free stock vegan

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