Roasted Vegetable Stock

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• 2 tablespoons olive oil
• 7 carrots, unpeeled, cut into chunks
• 3 onions, unpeeled, quartered
• 8 stalks celery, cut into chunks
• 1/2 lb mushroom, quartered
• 1 large baking potato, unpeeled, cut into chunks
• 4 1/2 quarts water
• 2 cups wine, preferably chardonnay
• 4 sprigs parsley
• 2 sprigs thyme
• 1/4 teaspoon peppercorn, crushed
• 1 teaspoon salt
• 1 bay leaf

Recipe

• 1 preheat oven to 350 (f). drizzle large roasting pan with olive oil.
• 2 spread carrots, onions, celery, mushrooms, and potato in roasting pan. roast for 45 minutes, stirring twice to achieve an even roast.
• 3 remove from oven and transfer the vegetables to a large stockpot. add remaining ingredients to the stockpot, and bring to a boil over high heat. reduce heat to low and simmer, partially covered for 2 hours.
• 4 strain the stock through a sieve or colander into 2 or 4-cup storage containers. discard the solids. let cool, then refrigerate. can be frozen for up to 3 months.