Vegetable Stock

From The Essential Vegetarian Cookbook

• Ready In: 2 hrs
• Yields: 1 1/2 litres

Ingredients

• 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.