1 turnip, parsnip, celeriac or fennel, quartered (optional)
2 bay leaves
4 stalks parsley
1 stem thyme
6 whole peppercorns
2 whole cloves
12 cups water
Southeast Asian Broth
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
3 scallions
4 shiitake mushrooms, sliced (optional)
2 cloves garlic, smashed
3-inch piece fresh ginger, thinly sliced
1 stalk lemongrass, thinly sliced
3 Kaffir lime leaves
10 whole black peppercorns
4 stalks cilantro
1 tablespoon sea salt
12 cups water
Instructions
Vegetable Broth
Place all of the ingredients in a stock pot, cover with water and bring to a boil. Reduce heat and simmer for 30-45 minutes. Allow to cool slightly and strain out the vegetables.
Roasted Vegetables
Preheat oven to 425F. Place all of the vegetables on a baking sheet and coat lightly with oil and season with salt and pepper. Bake for 45 minutes until golden brown. Place in a stock pot, cover with water and bring to a boil. Reduce heat and simmer for 30 minutes. Allow to cool slightly and strain out the vegetables.
Notes
Freeze broth for up to 6 months.
Recipe by The Gardener Cook at https://www.thegardenercook.com/homemade-vegetable-broths/