Basil Broth

• 1 pound celery root, peeled and chopped
• 1 pound leeks, cleaned and chopped
• 1 pound white onions, unpeeled, chopped
• 1 pound celery, chopped
• 1/4 pound parsnips, chopped
• 2 gallons water
• 1 pound fresh basil, well rinsed

1. Put all ingredients but the basil in a large pot over medium heat and simmer 1 1/2 hours.
2. Strain, and discard the vegetables.
3. Return the broth to a pan over medium heat and continue cooking until it cooks down to 1 quart.
4. Remove from heat, add the basil to the broth and steep 1 minute.
5. Strain.
6. Discard the basil.
7. In a well-covered container in the refrigerator, the broth will keep for up to 5 days.

celery root, leeks, white onions, celery, parsnips, water, fresh basil

Taken from cooking.nytimes.com/recipes/3878 (may not work)