Cook The Book: Mighty Vegetable Broth

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Serious Eats


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8 cups water

3 medium carrots (6 ounces), peeled

2 large celery ribs, with leaves (6 ounces)

2 medium parsnips (6 ounces), peeled

2 leeks, thoroughly rinsed

2 small parsley roots, including leaves, peeled

1 medium turnip (6 ounces), peeled

1 medium tomato (6 ounces)

1/2 small celeriac (celery root, knob celery, 3 ounces), peeled

2 cloves garlic

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