This is an easy, versatile cold-weather broth you can make with almost any mix of vegetables that turns up in your CSA. We like turnips, carrots, potatoes and parsnips but you could also add celery or celeriac, fennel or sweet potatoes. If you can’t find fresh herbs, try our Soup Stock mix and add some parsley stalks if you have them.
- 3 medium onions
- 2 medium carrots
- 1 large rutabaga
- 2 medium parsnips
- 2T canola oil
- 3/4 tsp kosher salt
- freshly ground pepper to taste
- bouquet garni (parsley, bay leaf, black peppercorn, thyme)
Heat oven to 450 degrees. Peel and dice vegetables and place in bowl; toss with olive oil and transfer to a large roasting pan or on a sheet pan, spacing out as necessary to avoid overcrowding. Roast until browned, stirring occasionally, about 45 minutes.
Transfer to a large pot and add a quart of water. Place the pot over medium heat, add the bouquet garni, turn up 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).