Easy Vegetable stock
Instructions:
- 2 large onions, quartered;
- 2 large carrots, roughly chopped;
- 2 medium leeks, trimmed and roughly chopped;
- 2 celery stalks, roughly chopped;
- 2 small parsnips, peeled and roughly chopped;
- 2 small white turnips, peeled and roughly chopped;
- 3 garlic cloves, smashed;
- 1 cup mushrooms or mushroom stems;
- 1⁄4 cup extra-virgin olive oil;
- 12 cups cold water, divided;
- 1⁄2 cup (lightly packed) flat-leaf parsley;
- 5 short thyme sprigs;
- 1 bay leaf;
- 10 peppercorns;
- 1⁄4 cup white wine;
- 2 teaspoons kosher salt;
- 1 tablespoon white wine vinegar.
- Preheat the oven to 400 F.
- In a large roasting pan, stir together the onions, carrots, leeks, celery, parsnips, turnips, garlic, and mushrooms. Drizzle the oil over the vegetables and toss to coat. Roast, stirring occasionally, until the vegetables are lightly browned, about 45 minutes. Transfer the vegetables into a large stockpot. Pour 2 cups of the water into the warm roasting pan and scrape up the browned glaze from the bottom of the pan; pour this mixture into the stockpot. Add the remaining 10 cups of water and the parsley, thyme sprigs, bay leaf, peppercorns, wine, and salt to the pot. Bring to a boil, reduce the heat to low, partially cover the pot, and gently simmer the stock until the vegetables are very soft and the liquid reduces to about 8 cups, about 1 hour.
- Strain the stock through a fine-mesh sieve into a large bowl and stir in the vinegar. The stock can be used immediately, but for best results, let it cool to room temperature and then cover and refrigerate until chilled. The stock can be refrigerated for up to 1 week or frozen in airtight containers for up to 6 months.