Vegetable Stock

Photo: flickr user renaissancechambara

Ingredients

4 1/2 quarts water

1 teaspoon dried whole thyme

3 medium onions, diced

5 stalks celery, diced

1 pound carrots, scraped and diced

1 small bunch parsley

1 medium turnip, diced

3 cloves garlic, quartered

3 bay leaves

2 Tbs Olive Oil

Preparation

Spread all vegetables on a cookie sheet and drizzle with olive oil. Roast in a 300 degree oven for 30-40 minutes until the vegetables are lightly browned.

Combine all vegetables with herbs in a stock pot and add water. Bring to a boil; cover, reduce heat and simmer for 1 1/2 hours. Uncover and continue cooking 2 hours on low heat with just a little bit of bubbling.

Strain stock through a cheesecloth or paper towel-lined sieve into a large bowl; discard vegetables. Cover and chill.