Roasted Vegetable Stock

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• 2 quarts water
• 1 cup dry wine
• 1 cup coarsely chopped onion
• 1 cup chopped leek
• 1 cup chopped carrot
• 1 cup chopped zucchini
• 1 cup chopped turnip
• 1 cup chopped beet
• 1 cup chopped tomato
• 1/2 small butternut squash or 1/2 small acorn squash, cubed
• 1 bulb of garlic, cut in half crosswise
• 3 cups coarsely chopped kale
• 6 sprigs parsley
• 1 bay leaf
• 1 -2 teaspoon dried bouquet garni
• 1 teaspoon whole black peppercorn
• 4 whole allspice
• salt and pepper

Recipe

• 1 arrange vegetables, except for kale, in a single layer on greased, foil lined jelly roll pan.
• 2 bake at 425 until tender and browned, about 35-40 minutes.
• 3 transfer vegetables to slow cooker and add remaining ingredients, except salt and pepper.
• 4 cover and cook on low for 4-6 hours. strain, discarding solids; season to taste with salt and pepper.