Roasted Vegetable Stock
- 7 large carrots, unpeeled, cut into chunks
- 3 yellow onions, unpeeled, quartered
- 8 celery stalks, cut into chunks
- 1/2 lb. fresh mushrooms with stems intact,
brushed clean and quartered
- 1 large baking potato, unpeeled, cut into chunks
- 2 cups plus 4 1/2 quarts water
- 4 to 6 fresh thyme or parsley sprigs, or a
- 1/4 tsp. whole peppercorns, crushed
- 1 bay leaf
Spread the carrots, onions, celery, mushrooms and potato in the pan. Roast for 45 minutes to 1 hour or for up to 1 1/2 hours if you want a more strongly flavored stock, stirring once or twice.
Remove from the oven and transfer the vegetables to a large stockpot. Add the 2 cups water to the roasting pan, then stir and scrape the bottom with a spatula to remove any browned bits. Add to the stockpot along with the 4 1/2 quarts water, thyme and/or parsley, peppercorns and bay leaf. Bring to a boil over high heat, skimming off any scum from the surface. Reduce the heat to low, cover partially and simmer for 2 hours.
Strain the stock through a sieve or colander into a large bowl. Discard the solids. Let the stock cool, then refrigerate for up to 4 days or freeze for up to 3 months.