Rich Roasted Veggie Stock

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• 2 carrots, roughly chopped
• 3 large celery ribs, roughly chopped
• 1 large onion, roughly chopped
• 2 large tomatoes, cored and quartered
• 5 whole garlic cloves
• 5 ounces mushrooms, halved
• 16 cups water
• 1/2 cup parsley, chopped
• 1 teaspoon whole black peppercorn

Recipe

• 1 preheat oven to 400°f.
• 2 place carrots through mushroms on a foil-lined baking sheet. pour 1/4 cup water overtop of the vegetables.
• 3 roast for 20 minutes.
• 4 scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns.
• 5 bring stock to a boil, then reduce heat to a simmer.
• 6 cook, covered, 1 hour, then uncover and simmer 1 hour longer.
• 7 strain stock, discard solids and keep in fridge or freezer to store.