Such interesting replies to this question.
Looking forward to reading all the comments from the bone broth chefs.
If you’re looking for more flavor, I would suggest roasting your root Vegetables in the oven before adding them to the bone broth stock. Then let them simmer with all the other ingredients. When you strain it, squeezing out the juicy goodness by pressing on the sieve. Season to taste. And yes, celery salt/or Old Bay is the bomb.
