Cooking and Baking

Vegetable Broth

I'm trying to avoid buying vegetable broth, and would love to make some big batches and keep it frozen so I always have some ready for recipes.

The last batch I made was the best so far - I roasted carrots, celery, turnips, and onions, then simmered them in the water. I did deglaze the roasting pan too.

It had tons of flavor, but was too sweet/carroty. I'd like to scale back on the carrot, but what should I add to make up for it? I'd like this broth to be a good replacement for chicken stock in recipes.

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