Roasted Vegetable Stock

• 4 each carrots scrubbed and sliced 1/4inch thick
• 1 large celery stalks scrubbed and sliced 1/4inch thick
• 3 each jerusalem artichokes scrubbed and sliced 1/4inch thick
• 1 large onions cut into 1/2inch pieces
• 1 large leeks white part thinly sliced, plus 1 cup chopped inner greens
• 1 cup celeriac root scrubbed, diced
• 6 cloves garlic
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1/4 teaspoon black peppercorns
• 8 sprigs parsley leaves fresh
• 6 sprigs thyme fresh
• 4 each sage leaves fresh
• 2 small bay leaves
• 2 quarts water
• 1 teaspoon soy sauce, tamari if desired

1. Preheat oven to 425F (220C).
2. In large bowl toss together vegetables, garlic and olive oil.
3. Spread mixture evenly on large baking sheet.
4. Roast in preheated oven, stirring every 10 minutes, until browned, about 40 minutes.
5. Transfer roasted vegetables to large soup pot and add remaining ingredients except for soy sauce.
6. Bring to boil.
7. Reduce heat to low, cover pot and simmer 40 minutes.
8. Strain stock, pressing out as much liquid as possible from vegetables.
9. Add soy sauce for additional flavor, if desired.
10. Use stock immediately or cover and refrigerate.
11. Makes 6 cups.

carrots, celery, artichokes, onions, leeks, celeriac root, garlic, olive oil, salt, black peppercorns, parsley, thyme, sage, bay leaves, water, soy sauce

Taken from recipeland.com/recipe/v/roasted-vegetable-stock-44871 (may not work)