Roasted Vegetable Stock Recipe

Ingredients

3 carrots, coarsely chopped
3 onions, coarsely chopped
3 celery stalk, coarsely chopped
1 cup sliced mushrooms
3 cloves garlic
2 tsp vegetable
10 sprigs fresh parsley
10 peppercorns, cracked
2 bay leaves
8 cups cold water
1/2 tsp salt

Preparation

Step 1

In large roasting pan, stir together carrots, onions, celery, mushrooms, garlic and oil; coat. Roast in 450º oven stirring halfway through until softened and browned, about 40 minutes. Transfer to stock pot. Add parsley, peppercorns, bay leaves and all but 1 cup of the water to pot. Pour remaining water into roast pan, stirring and scraping up any brown bits over heat if necessary. Scrape into pot and bring to a boil; skim off any foam. Reduce heat to medium, simmer for 40 minutes. Strain through fine sieve, gently pressing vegetables. Stir in salt. Can be frozen up to 4 months.