Vegetable Broth

Adapted from https://www.fodmapeveryday.com/recipes/vegetable-broth/

Ingredients:

    2 tablespoons garlic-infused oil
    1 cup chopped leeks, green parts only, divided
    1 cup chopped scallions, green parts only, divided
    1 large bunch fresh flat leaf parsley, roughly chopped
    6 medium sprigs of fresh thyme
    1 teaspoon black peppercorns
    1 large bay leaf
    3 medium carrots, scrubbed (not peeled), cut into 1-inch pieces
    2 medium gold or white potatoes, scrubbed and quartered (not peeled)
    2 medium parsnips, scrubbed (not peeled), cut into 1/2-inch rounds
    1 medium fennel bulb, including fronds (the top, feathery leaves), chopped
    1 medium celery stalk, cut into 1-inch pieces
    large hunk of parmesan cheese rind (optional; adds a lot of flavor but then no longer vegan/parve)
    1 tablespoon kosher salt
    Water

Directions:

Add the oil to a 6 quart stockpot and heat over low-medium heat. Add half of the leek and scallion greens and sauté, stirring frequently, for a few minutes until softened. Add all remaining ingredients -- parsley, thyme, peppercorns, bay leaf, carrots, remaining leek and scallion greens, potatoes, parsnips, fennel, celery (and parmesan cheese rind, if using) and salt -- to the pot.

Add enough cold water to cover the vegetables by about 2 inches. Cover pot and bring to a simmer over medium heat; adjust heat and cook at a gentle simmer for 1 hour. Skim off any froth that rises to the top during the first half hour. Check occasionally and add water if necessary to keep all solid ingredients just submerged. Taste for flavor. If the broth seems weak, keep simmering for a while and/or add salt.

Strain into a clean pot or storage container(s) and discard solids. Allow broth to cool to room temperature, then refrigerate overnight. Keep refrigerated and use within 3 days, or store in jars and freeze for up to 6 months.

Makes about 3 quarts.