Roasted-Vegetable Stock

• 4 carrots, cut into 1/4-inch slices
• 1 large celery rib, cut into 1/4-inch slices
• 3 Jerusalem artichokes, cut into 1/4-inch slices
• 1 large onion, cut into 1/2-inch pieces
• 1 large leek, white part thinly sliced, plus 1 cup chopped inner greens
• 1 cup diced celery root
• 6 large cloves garlic
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1/4 teaspoon peppercorns
• 1/2 cup coarsely chopped parsley
• 1 bay leaf
• 2 sprigs thyme
• 1 teaspoon soy sauce

1. Preheat oven to 425 degrees.
2. Place the carrots, celery, Jerusalem artichokes, onion, leek, celery root and garlic in a large roasting pan.
3. Add the olive oil, toss and roast in the oven, stirring every 10 minutes until browned, about 40 minutes.
4. Transfer vegetables to a stockpot, add the remaining ingredients (except soy sauce) and 2 quarts of water and bring to a boil.
5. Cover the pot, lower heat and simmer for 40 minutes.
6. Strain, pressing out as much liquid as possible, and discard the solids.
7. Add the soy sauce and use in the recipe above.

carrots, celery, artichokes, onion, celery root, garlic, olive oil, salt, peppercorns, parsley, bay leaf, thyme, soy sauce

Taken from cooking.nytimes.com/recipes/7703 (may not work)