Vegetable Stock

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Put the olive oil in a large roasting pan and add the leeks, carrots, celery, potatoes, and garlic; toss well to coat the vegetables with the oil and put the pan in the oven.
3. 3
   Roast, shaking the pan occasionally and turning the vegetables over once or twice, until everything is nicely browned, about 45 minutes.
4. 4
   Use a slotted spoon to scoop all the vegetables into a stockpot; add the remaining ingredients except salt and 3 quarts water.
5. 5
   Set over high heat.
6. 6
   Put the roasting pan over a burner set to high and add about 1 quart water, depending on the depth of the pan.
7. 7
   Bring it to a boil and cook, scraping off all the bits of food that have stuck to the bottom.
8. 8
   Pour this mixture into the stockpot, then bring to a boil.
9. 9
   Partially cover and adjust the heat so the mixture sends up a few bubbles at a time.
10. 10
    Cook until the vegetables are very soft, 30 to 45 minutes.
11. 11
    Strain, pressing on the vegetables to extract as much juice as possible.
12. 12
    Taste and add salt if necessary.
13. 13
    Use, refrigerate for 4 to 5 days (longer if you boil it every third day, which will prevent spoiling), or freeze.