Vegetable Broth

I’ll often add turnips to the broth if they’re around. The more vegetables, the better, in fact.


  • 2 onions, not peeled, halved, with 4 whole cloves stuck in them
  • 1 celeriac, peeled and chopped
  • 1 bunch celery, cut in three
  • 2 leeks, rinsed and coarsely chopped
  • 3 large carrots, scrubbed and chopped
  • 6 cloves garlic, not peeled
  • 3 bay leaves
  • 1 small bunch fresh parsley
  • 1 small bunch fresh rosemary
  • 2 small bunches fresh thyme
  • 1 tablespoon black peppercorns
  • 2 tablespoons coriander seeds
  • 3 or 4 pieces of mace
  • Sea salt and freshly ground black pepper


Place everything except the salt and ground pepper in a large pot. Pour in 5 to 6 quarts (5 to 6 L) cold water and bring to a boil. Lower the heat and allow the broth to reduce by half, about 2 hours over low heat. Carefully skim off the foam from the surface with a skimmer—otherwise your broth will become cloudy. Sieve the broth or pour through a colander in which you’ve placed a clean kitchen towel. Let cool. Season the broth with salt and pepper.