Vegetable Broth

While it is difficult to make a strong broth without the protein and richness that are extracted from meat or poultry bones, a good all-vegetable broth can be prepared by lightly browning the vegetables before simmering them. When onions, carrots, parsnips, and other aromatic vegetables are browned, their natural sugars caramelize from the heat of cooking to add a depth of flavor and color to the broth. While you can use virtually any combination of vegetables, don’t add more than two cups