Fortified Vegetable Stock

• 1/4 cup olive oil
• 1 teaspoon fine sea salt
• 1 teaspoon ground black pepper
• 4 lbs brown onions (Cut in wedges)
• 2 lbs leeks (white part only, Chopped)
• 2 lbs carrots (Chopped)
• 2 lbs celery (Chopped)
• 2 lbs celery root (Chopped)
• 1 lb parsnip (Chopped)
• 2 garlic cloves (Chopped)
• 3 bay leaves
• 1 bunch parsley (Chopped)
• 12 sprigs thyme (Chopped)
• 6 sprigs summer savory (Chopped)
• 6 sprigs marjoram (Chopped)
• 3 sprigs rosemary (Chopped)
• 6 black peppercorns
• 6 juniper berries
• 2 cups Chardonnay wine
• 1/2 cup rice wine vinegar

1. Pre-Heat oven to 450u0b0F.
2. In a roasting pan whisk olive oil, sea salt and black pepper until combined.
3. Place vegetables, bay leaves in roasting pan and turn until well coated.
4. Roast vegetable for 15-minutes. Scrape vegetables into a 12-quart stock pot. Add fresh herbs and cover with cold water. Bring stock to a full boil uncovered, reduce to a simmer for 15-minutes and skim fat from stock several times.
5. Add Chardonnay wine, Rice Wine Vinegar and simmer for 25-minutes.
6. Remove vegetables and strain stock with a fine-mesh sieve. Cool stock with a ice bath, cover and refrigate. The stock will hold for 1-2 days.

olive oil, salt, ground black pepper, brown onions, leeks, carrots, celery, celery root, garlic, bay leaves, parsley, thyme, summer, marjoram, rosemary, black peppercorns, berries, chardonnay wine, rice wine vinegar

Taken from www.food.com/recipe/fortified-vegetable-stock-518340 (may not work)