Vegetable broth

(Brodo di vegetali)

Makes approximately 3 litres (105 fl oz/12 cups)

200 g (7 oz) parsnip, roughly chopped

200 g (7 oz) turnip, roughly chopped

300 g (10½ oz) carrot, roughly chopped

100 g (3½ oz) fennel bulb, roughly chopped

300 g (10½ oz) celery stalks, roughly chopped

200 g (7 oz) leek, roughly chopped

200 g (7 oz) onion, roughly chopped

1 bay leaf

2 thyme sprigs

2 flat-leaf (Italian) parsley sprigs

5 black peppercorns

4 litres (140 fl oz/16 cups) water

Place all the ingredients in a large saucepan and bring to the boil. Lower the heat and slowly simmer for 30–60 minutes. Strain through a fine sieve and refrigerate. Vegetable broth can be made in advance and frozen in an airtight container for up to 2 months.