Vegetable Stock

Moody's Note:

From The Essential Vegetarian Cookbook

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Yield: 1.5 litres

• 2 tablespoons canola oil
• 4 yellow onions , unpeeled,chopped
• 5 large carrots , unpeeled,chopped
• 2 large parsnips , unpeeled,chopped
• 5 stalks celery , chopped
• 2 bay leaves
• 1 bouquet garni , fresh
• 1 teaspoon black peppercorns , whole
• 3 liters water

Directions:

1. Preheat oven to 415 F, (210 C) Heat oil in a large baking dish.
2. add the onions, carrots, parsnips& toss to coat in oil.
3. Bake for 30 minutes.
4. Transfer baked vegetables to large heavy-based pan.
5. Add celery, bay leaves& bouquet garni, the peppercorns, and the water.
6. Bring to boil, reduce heat& simmer, uncovored, for about an hour, until the liquid is reduced to half.
7. Strain liquid through a large sieve lined with cheesecloth.
8. Discard vegetables.
9. Allow to cool.
10. Refridgerate.
11. Remove the fat that has settled on the top.