Quick and simple, yet necessary for a host of different dishes, you'll use this recipe over and over.

This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today.
Servings: Makes about 2 quarts
Ingredients
  • 2 Tbsp. extra-virgin olive oil
  • 2 medium yellow onions , coarsely chopped
  • 1 medium carrot , coarsely chopped
  • 2 leeks , white and light green parts only, coarsely chopped
  • 2 whole heads garlic , unpeeled, halved crosswise
  • 1 medium parsnip , peeled and coarsely chopped
  • 1 medium turnip , peeled and coarsely chopped
  • 1 rib celery , coarsely chopped
  • 1 cup fresh flat-leaf parsley , leaves only
  • 1 tsp. whole black peppercorns
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 large tomato , cored and coarsely chopped
  • 1 sprig rosemary
  • Salt
    • Directions
    Heat oil in a large pot over medium-high heat. Add onions and carrots and cook, stirring occasionally, until softened but not browned, 8 to 10 minutes. Add leeks, garlic, parsnips, turnips, and celery and cook, stirring occasionally, for 10 minutes. Add 10 cups water, parsley, peppercorns, thyme, bay leaves, tomatoes, rosemary, and a pinch of salt; stir well. Bring to a boil then reduce heat to medium-low, cover and simmer for 45 minutes.

    Arrange a fine mesh sieve over a large bowl then strain broth through sieve, pressing on the solids to remove as much liquid as possible; discard solids. Cool broth quickly by arranging the bowl inside a larger bowl filled with ice water. Stir often until cool, then transfer to airtight containers and refrigerate for up to 2 days. Alternately, freeze the cooled broth for up to 2 months.

    Adapted from Michy's restaurant and Cuisine à Latina by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).
    From the March 2009 issue of O, The Oprah Magazine

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