Roasted Vegetable Stock
from Jeni*

Ingredients:

5 large onions, peeled and cut into quarters
7 carrots, cleaned but unpeeled, cut into 1 inch pieces
7 ribs of celery, cut into 1 inch pieces
8 plum tomatoes, cut in half and seeds removed
1 head garlic, broken into cloves, unpeeled
1/2 cup white beans, any kind, soaked 8 hours
½ cup white wine, for deglazing roasting pan, or ½ water
1 bunch parsley, stems only
3 bay leaves
10 peppercorns
2 sprigs fresh thyme

Directions:

1) Heat oven to 400°
2) In a large roasting pan place onions, carrots, celery, tomatoes and garlic, toss with oil and roast until the vegetables are mostly browned, about 45 minutes to 1 hour. Stir about half way through the cooking time.
3) Place roasted vegetables into a large stockpot along with beans, parsley stems, bay leaves, peppercorns, pinch of salt, and thyme.
4) Deglaze roasting pan by pouring wine or water into the pan. Using a wooden spoon scrape up all the brown bits (aka-fond) from the bottom. Pour deglazing liquid into stock pot.
5) Fill stock pot with cold water to within 2 inches from the top of your pot. Bring to a boil then reduce to a simmer and cook for 2 ½ hours. Skim any foam that rises to the surface and discard.
6) Strain stock into another pot and cook to reduce and concentrate it's flavor for 1-1/2 hours.
7) Use immediately or freeze in plastic containers

Enjoy!

* Jennifer Columbo is a chef of natural cuisine and owner of the private cooking party and catering business, Naturally Jeni.