Roasted Vegetable Stock

This is the vegetarian stock to substitute for beef stock in recipes. Roasting the vegetables brings out a rich, smokey-sweet flavor. If chicken or fish stock is called for, use the standard vegetable stock

4 carrots, cut into 3 pieces
4 leeks, cut into 3 pieces
1 large onion, halved and pierced with 6 cloves
1 celery root, cut in half
8 mushrooms
8 cloves garlic (cloves, not heads!)
2 TBSP. or so olive oil
6 sprigs parsley
1 bouquet garni
2 bayleaves
6 peppercorns

1. Place carrots, leeks, onion, celery root, mushrooms and garlic in a roasting dish, drizzle with olive oil, and roast in a preheated 425 degree oven for 40 minutes, until brown.
2. Transfer to a large stock pot, add remaining ingredients, and cover with cold water.
3. Bring to a boil, reduce to a simmer and cook covered with the lid askew for 1 hour. Strain through a very fine strainer or cheesecloth lined colander.
Refrigerate up to 6 days or freeze up to 6 months.