Although almost any selection of vegetables will do, here is what I tend to use most often to create a sweet, hearty and flavourful vegetable broth that never disappoints and is a welcome main ingredient in a variety of soups, sauces, stir frys and countless other Impulsive Culinarian dishes.

INGREDIENTS

- 2 large Sweet Potatoes, peeled & cut into 1 inch cubes
- 1 large Turnip, peeled & cut into 1 inch cubes
- 6 or 7 Carrots, peeled & cut into 1 inch lengths
- 5 large (or 7 to 8 medium) sized Yellow Onions, peeled & quartered
- 5 or 6 large Celery Stalks washed & cut into 1/2 inch pieces
- 4 Tbsp Virgin Olive Oil
- 6 or 7 Garlic Cloves, peeled
- 2 Tbsp whole Peppercorns
- 2 Bay Levaes
- Kosher Salt & Fresh Ground Black Pepper

DIRECTIONS

- Preheat oven to 400ºF
- Toss sweet potatoes and turnip in 2 Tbsp of the virgin olive oil, a tsp of kosher salt and some fresh ground black pepper then spread them on a baking sheet
- Toss carrots and onions in remaining 2 Tbsp of the virgin olive oil, a tsp of kosher salt and some fresh ground black pepper then spread them on a second baking sheet
- Bake vegetables for approximately 45 minutes or until they begin to char just slightly, tossing at least once after 20 minutes to avoid burning
- Prepare 2 identical bouquets garni adding 3 garlic cloves, 1 bay leaf and 1 Tbsp of peppercorns to each cheesecloth or tea sack and secure them tightly with string
- Put equal halves of all roasted vegetables into 2 similarly sized large pots
- Add equal halves of the chopped celery and a bouquet garni to each of the two pots
- Fill both pots to the brim with water and bring them to a boil
- Reduce heat to medium and simmer until reduced by almost half or until broth loses its watered-down flavour
- Pour broth through a strainer and reserve the liquid … freezes well and keeps for several days in the fridge

Enjoy!