Vegetable Stock

• 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

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.

canola oil, yellow onions, carrots, parsnips, stalks celery, bay leaves, bouquet garni, black peppercorns, liters water

Taken from www.food.com/recipe/vegetable-stock-90559 (may not work)