Roasted Vegetable Stock

This rich and dark stock gives the appearance of beef stock. Since you won’t have to purchase meat, you can afford the healthier organic produce!

• Ready In: 13 hrs 20 mins
• Serves: 15
• Yields: 5 quarts

Ingredients

• 1  lb  fresh carrot, cut into 3inch chunks
• 5  medium yellow onions, peeled and cut into quarters
• 3  whole bulbs of garlic, peeled but not chopped
• 1  lb celery, cut into 3inch chunks
• 1  lb whole mushroom, rinsed and trimmed
• 1⁄4 cup olive oil

Directions

1. Use only organic produce! Wash carrots, onions, garlic and celery.
2. Put all ingredients into large baking pan.
3. Add enough water to almost cover the vegetables.
4. Drizzle ¼ cup of olive oil over vegetables. Place in 350-degree oven. Do not cover. Cook for ½ hour, stir and turn vegetables around in pan. Continue this every ½ hour until vegetables start to turn brown and are slightly charred. Then check every 10 minutes. Water should be gone by then. Remove from pan and put vegetables in crock put, fill with water 3/4 full. Add 1 cup of water to pan and scrape bits of veggies from pan, add to crock pot. Cook on low over night. Remove vegetables, and use stock in soups or in place of water when cooking grains. Can be frozen in quart jars.