Broth of roots, spices and herbs - the basis for other dishes

Coarsely chop the peeled parsnips.
Chop the celery coarsely.
Chop the carrots coarsely.
Peel the onion and cut it into two halves. Onion husks can be used to color the broth.
Chop the leek coarsely (the green part).

Put all the vegetables in a saucepan.
Fill with water. Bring to a boil.
Cook without a lid on low heat.
As the foam appears, remove it.

After half an hour, add peeled garlic cloves, peppercorns, bay leaf, parsley to the vegetable broth.
Cook the broth for another 20 minutes.

The readiness of the broth can be checked as follows: if there is no smell and taste left in the vegetables, then the broth is ready.

Remove the vegetables from the broth (and discard), strain the liquid.

There is no need to salt vegetable broth for the entire cooking time!
Add salt when you use it in other dishes!