Roasted Vegetable Stock

• 1 whole garlic head
• 2 cups (1-inch) slices onion
• 1 1/2 cups (1-inch) slices carrot
• 1 cup (1-inch) slices celery
• 1/2 teaspoon black pepper
• 2 medium turnips, peeled and each cut into 3 wedges
• 2 tablespoons extra-virgin olive oil
• 2 cups (1-inch) slices leek
• 8 ounces whole cremini mushrooms
• 1/2 cup dry white wine
• 10 cup water
• 4 fresh parsley sprigs
• 4 fresh thyme sprigs
• 1 bay leaf

1. Preheat oven to 450u0b0.
2. Cut off pointed end of garlic just to expose cloves. Place garlic and next 5 ingredients (through turnips) on a large jelly-roll pan. Drizzle with oil; toss well. Bake at 450u0b0 for 10 minutes. Add leek and mushrooms. Bake an additional 35 minutes or until browned and tender, stirring occasionally. Spoon vegetables into a Dutch oven. Pour wine into jelly-roll pan, scraping to loosen browned bits. Add wine mixture, 10 cups water, and remaining ingredients to vegetable mixture; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally. Strain through a fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

garlic, onion, carrot, celery, black pepper, wedges, extravirgin olive oil, leek, cremini mushrooms, white wine, water, parsley sprigs, thyme, bay leaf

Taken from www.myrecipes.com/recipe/roasted-vegetable-stock (may not work)