Roasted Vegetable Stock

31 October

I wanted to share this recipe with you — it makes a wonderful base for the squash soup, and it is worth the time it takes to make it!Β Roasting vegetables imparts a deep flavor to this stock. It produces a darker stock that can be used in heartier soups and stews, or as base for other dishes.

6 medium carrots, coarsely chopped
3 stalks celery, coarsely chopped
4 large parsnips, coarsely chopped
2 medium onions, coarsely chopped
2 medium leeks, sliced
8 cloves garlic
1/4 teaspoon black peppercorns
10 sprigs parsley
6 sprigs thyme
4 fresh sage leaves
2 bay leaves
3 3/4 quarts water

1. Preheat oven to 400 degrees F.
2. Spread vegetables evenly on a large baking sheet.
3. Roast, stirring every 10 minutes, until browned, about 30-40 minutes.
4. Transfer roasted vegetables to a large stock pot and add remaining ingredients. Bring to a simmer and cook for 40 minutes.
5. Strain stock, pressing out as much liquid as possible.
6. Cool and refrigerate or freeze.