Roasted Vegetable Stock 2013

• 1 large white onions or 2 medium yellow onions
• 1 stalk celery
• 2 small turnips
• 2 large parsnips or 3 medium parsnips
• 6 -12 large garlic cloves
• 2 portobello mushroom stems
• 2 -4 bay leaves
• 15 -30 tellicherry peppercorns
• 3 -6 allspice berries
• 12 cup peanut oil
• boiling water

1. Preheat oven to 450F.
2. Pour 2 - 3 T. of peanut oil into a separate small bowl.
3. Peel the onion(s) and cut through the core into four pieces (each).
4. Cut the turnips into eight pieces each.
5. Chop the parsnips and celery into one inch pieces, halving the thickest parsnip pieces.
6. If using portobello stems, slice them in half.
7. Place into baking pan (I use a 15" by 10" Pyrex pan).
8. Pour the rest of the peanut oil over the veggies.
9. Make sure they are coated on all sides.
10. If you need more oil, use it.
11. Place pan in oven for 20 minutes.
12. Meanwhile bring a medium pot or large saucepan 3/4 full of water to a boil (I use a Le Creuset French oven).
13. Smash the garlic cloves but do not peel them.
14. Place them in the small bowl with the oil, along with any maitake and/or shiitake stems or stem pieces, and make sure they are completely coated.
15. Bring the pan out of the oven on to a DRY wooden cutting board to check the veggies.
16. Lightly toss with wooden spoon.
17. Dump contents of small bowl with oil into pan and return to oven, then check every few minutes until everything is browned and aromatic.
18. Place the veggies, spices, herbs, mushroom stems or stem pieces, and (if using) parmesan rind into the pot, deglazing the roasting pan with boiling water and scraping into the pot.
19. Bring pot to a boil, lower the flame and boil gently for 2-3 hours, stirring occasionally (watch the water level -- if it boils down too much, add more water).
20. Strain, pressing down on solids to extract as much liquid as possible; sparge; discard the solids and strain the remaining liquid into a sauce pan.
21. Simmer uncovered, stirring occasionally, until you have about two quarts.
22. Cool and store in the refrigerator for up to a week.

white onions, celery, turnips, parsnips, garlic, portobello mushroom stems, bay leaves, tellicherry, berries, peanut oil, boiling water

Taken from www.food.com/recipe/roasted-vegetable-stock-2013-497932 (may not work)