Roasted Vegetable Stock

• 8 ounces rutabagas, roasted
• 1 pound carrots, roasted
• 8 ounces turnips, roasted
• 8 ounces white onions, roasted
• 8 ounces parsley roots or parsley stems, roasted

1. Combine the ingredients in a stockpot large enough to hold them with about 6 inches of space at the top of the pot.
2. Add cold water to cover by 1 inch.
3. Simmer the stock for 2 hours over medium heat.
4. Strain through a fine-mesh sieve, pressing on the vegetables with the back of a large spoon to force out as much of the liquid as possible.
5. Strain a second time through a fine-mesh sieve lined with 3 layers of dampened cheesecloth.
6. Let cool.
7. Use now, or cover and refrigerate for up to 1 week or freeze for up to 1 month.

rutabagas, carrots, white onions, parsley

Taken from www.cookstr.com/recipes/roasted-vegetable-stock (may not work)