When my daughter Anjali and I made roasted root vegetables for our Thanksgiving dinner we were admiring the beautiful vegetables being cut for this dish. Honestly, Anjali took forever to cut the vegetables 😀 as she kept stopping to appreciate each vegetable and take some photos of them 😀.
I’m not kidding, Anjali admired this purple carrot with an intense orange interior for over 5 minutes! I had to gently nudge her to move along and keep cutting the veggies 😀.
After cutting a lovely selection of root vegetables that included parsnips, rutabaga, carrots, celery root, radish, potatoes, onions and leeks 😋 we had a big pile of veggie scraps ready to go in the trash. This pile of scraps looked so pretty that we had a hard time getting rid of them. Then on a whim, I asked Anjali to place them all in a giant pot to give making veggie broth a try.
I can honestly say I have never made veggie broth, but here I was ready to make broth with this selection of root vegetable scraps. Anjali and I figured the worst that could happen is the broth sucked, and we could just dump it all.
These veggie scraps were looking so gorgeous even as a veggie broth. Folks, look how beautiful they look!
To our surprise the veggie broth turned out DELICIOUSLY AWESOME!!! It was so good that we had a little cup each of freshly made veggie broth with a little smidgen of butter 😋 🍵.
If you are looking for an awesome recipe to do double duty – try making roasted root veggies, and then use the scraps to make a delectable veggie broth.
Root Vegetable Broth
makes 10-12 cups broth
- Scraps from roasted root vegetables roasted root vegetables ingredients list
- 1 big rosemary sprig
- 2-3 sage leaves
- A few sprigs of fresh thyme
- 1 tbsp whole black pepper
- 1 tbsp olive oil
- In a large pot add all the scraps from the roasted root veggies – don’t use the tough skins of the potatoes, radish, or rutabaga – all the tops and tough green parts of all the other veggies are fine.
- Add all the herbs, 1 tbso olive oil and black peppercorns plus 12 cups water.
- Bring the water to a boil then lower the heat and simmer for 1-hour.
- After 1-hour turn the stove off and add salt to taste.
- Let the broth cool completely before transferring to containers and freeze until ready to use.
Roasted root veggies and roasted root veggie broth – a double duty recipe.