Roasted Vegetable Broth

Name: Roasted Vegetable Broth
Prep time: 32 min
Cook time: 1 h 57 min
Total time: 2 h 29 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 lb (450 g) carrots, scrubbed, cut into 2-inch (5 cm) chunks; ½ lb (225 g) parsnips, scrubbed, cut into 2-inch (5 cm) chunks; 2 large (450 g) yellow onions, skins on, scrubbed, quartered through the root; 3 stalks (150 g) celery stalks, cut into 2-inch (5 cm) pieces; 1 medium (150 g) leek, green and white parts, halved lengthwise, rinsed well of grit, cut into 2-inch (5 cm) pieces; 1 head (50 g) garlic, top ½ inch sliced off to expose the cloves, left unpeeled; 2 tbsp (30 g) tomato paste; 3 tbsp (45 ml) olive oil; 8 sprigs (10 g) fresh thyme sprigs, whole; 1 small bunch (20 g) fresh flat-leaf parsley stems, stems and some leaves, whole; 2 leaves (1 g) dried bay leaves, whole; 1 tsp (3 g) black peppercorns, whole; 10 cups (2400 ml) cold water; 1½ tsp (6 g) kosher salt, plus more to taste

From the MyKitchenBank Kitchen

A deeply golden, French-style vegetable broth built on oven-roasted carrots, onions, parsnips and garlic, then gently simmered with thyme, bay and parsley. Savory, lightly sweet and clear enough to sip or use in soups, risottos and sauces.

Prep: 32 min
Cook: 1 hr 57 min
Wait: 20 min
Total: 2 hr 49 min
Makes: About 7 cups (1.7 liters) broth, 8 servings of about ¾ cup (200 ml) each

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Ingredients

8 servings

1 lb (450 g) carrots, scrubbed, cut into 2-inch (5 cm) chunks
½ lb (225 g) parsnips, scrubbed, cut into 2-inch (5 cm) chunks
2 large (450 g) yellow onions, skins on, scrubbed, quartered through the root
3 stalks (150 g) celery stalks, cut into 2-inch (5 cm) pieces
1 medium (150 g) leek, green and white parts, halved lengthwise, rinsed well of grit, cut into 2-inch (5 cm) pieces
1 head (50 g) garlic, top ½ inch sliced off to expose the cloves, left unpeeled
2 tbsp (30 g) tomato paste
3 tbsp (45 ml) olive oil
8 sprigs (10 g) fresh thyme sprigs, whole
1 small bunch (20 g) fresh flat-leaf parsley stems, stems and some leaves, whole
2 leaves (1 g) dried bay leaves, whole
1 tsp (3 g) black peppercorns, whole
10 cups (2400 ml) cold water
1½ tsp (6 g) kosher salt, plus more to taste

Equipment (6)

Large rimmed baking sheet, 18×13 inches (46×33 cm)
6-quart (5.5 L) stockpot or Dutch oven
Fine-mesh strainer
Large heatproof bowl or second pot
Wooden spoon or spatula
Ladle

Steps

Before you start

Position an oven rack in the center and preheat to 425°F (220°C).
Scrub the vegetables well but do not peel them; clean skins add color. Peel the parsnips only if the skin is thick or waxy.
Leave the onion skins on if they are clean: they give the broth a deeper amber color.
Use a 6-quart (5.5 L) pot so the water covers the vegetables with room to spare.

1
Preheat and prepOven 425°F / 220°C
- Place a rack in the center of the oven and heat to 425°F (220°C).
- Scrub the carrots, parsnips and onions.
- Cut the carrots, parsnips and celery into 2-inch (5 cm) chunks, quarter the onions through the root with skins on, and cut the leek into 2-inch pieces after rinsing out any grit.
- Slice the top off the garlic head.
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Ready when: Vegetables are in large, similar-sized pieces so they roast evenly.
Tip: Keep pieces large; small ones burn before the big ones brown.
2
Toss with oil
- On an 18×13-inch rimmed baking sheet, toss the carrots, parsnips, onions, celery and leek with the olive oil and ½ teaspoon of the salt.
- Spread in a single layer, with the garlic head cut side down in the center.
- Do not crowd; use a second sheet if the vegetables overlap.
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Ready when: All pieces are glossy with oil and in one layer.
Tip: Crowded vegetables steam and turn pale instead of caramelizing.
3
Roast the vegetablesOven 425°F / 220°C
- Roast at 425°F (220°C) for 25 minutes.
- Remove the pan, stir the vegetables and flip them, then dot the tomato paste in small spoonfuls over the pan.
- Return to the oven and roast 15 to 20 minutes more.
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Ready when: Edges of the carrots, parsnips and onions are deep golden brown with dark spots, the garlic is soft, and the tomato paste has darkened to brick red.
Tip: Dark brown is good, but black, bitter edges will make the broth bitter, so trim any charred bits.
4
Transfer to the pot
- Scrape all the roasted vegetables and the garlic into a 6-quart (5.5 L) stockpot.
- Add ¼ cup (60 ml) of the water to the hot baking sheet and scrape up the browned bits with a spatula, then pour this into the pot.
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Ready when: The baking sheet is mostly clean, with the browned bits dissolved in the liquid.
Tip: Those browned bits hold a lot of flavor, so do not skip this.
5
Add aromatics and water
- Add the thyme sprigs, parsley stems, bay leaves and peppercorns.
- Pour in the remaining cold water (about 9¾ cups / 2.3 L) so the vegetables are covered by about 1 inch (2.5 cm).
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Ready when: Vegetables are fully submerged.
Tip: Start with cold water so flavor extracts gradually and the broth stays clearer.
6
Bring to a simmer
- Set the pot over high heat and bring it up to a bare simmer, about 12 minutes.
- As soon as small bubbles break the surface, reduce the heat to low.
- Skim off any foam with a spoon.
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Ready when: The surface shows a few gentle bubbles, not a rolling boil.
Tip: A hard boil clouds the broth and can make it taste harsh.
7
Simmer gently
- Simmer uncovered, with the heat low enough that only a few bubbles rise every second, for 60 minutes.
- Stir once or twice.
- Do not press on the vegetables.
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Ready when: The broth is deep amber, smells sweet and savory, and the volume has reduced by about one-fifth, to roughly 8 cups before straining. The carrots taste mild when sampled.
Tip: Do not simmer much longer than 75 minutes; parsnips and onions can turn the broth bitter or muddy.
8
Strain the broth
- Set a fine-mesh strainer over a large heatproof bowl or clean pot.
- Carefully ladle or pour the broth through.
- Let it drain for 5 minutes, gently pressing once with a spoon to release the liquid.
- Discard the solids.
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Ready when: The strained broth is clear amber with no bits of vegetable.
Tip: Squeeze the garlic from a few cloves into the broth if you want a mellow garlic flavor.
9
Season and cool
- Stir in the remaining 1 teaspoon salt, taste, and add more a pinch at a time until the flavor tastes round and bright.
- Let it cool at room temperature for about 15 minutes, then divide into shallow containers and refrigerate or freeze.
- Do not leave it out longer than 2 hours.
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Ready when: Broth tastes lightly salty and sweet, like a well-seasoned soup.
Tip: Cool in shallow containers to chill faster and safely.

Good to know

Tips

Roast until deeply browned, not pale, because roasting is the main source of color and flavor in this broth.
Avoid cruciferous vegetables such as cabbage and broccoli, and starchy potatoes, which can make the broth sulfurous or cloudy.
Salt lightly at the end so you can season the final dish yourself; the broth concentrates if you reduce it.
Freeze in 1-cup (250 ml) portions or in ice cube trays for easy use.

Make ahead

The broth can be made up to 4 days ahead and kept refrigerated, or frozen for 3 months. The flavor settles and improves after a night in the fridge.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: up to 4 days in airtight containers. Freezer: up to 3 months in containers or freezer bags, leaving 1 inch (2.5 cm) of headspace for expansion. Reheat on the stovetop over medium heat until steaming and just starting to bubble (165°F / 74°C); thaw frozen broth overnight in the fridge first or heat from frozen over low heat.

Substitutions

parsnips → additional carrots or 1 small celery root (celeriac). Gives a similar sweetness; the broth will be slightly less earthy.
leek → 1 additional small onion. Leeks add a mild sweetness, but onion works well.
fresh thyme sprigs → 1 teaspoon dried thyme. Add it with the water; fresh gives a more delicate flavor.
tomato paste → 1 tablespoon white miso, stirred in after straining. Adds savory depth; omit the tomato paste in the oven.