Vegetable Stock

Directions

1. 1
   Preheat oven to 415 F, (210 C) Heat oil in a large baking dish.
2. 2
   add the onions, carrots, parsnips& toss to coat in oil.
3. 3
   Bake for 30 minutes.
4. 4
   Transfer baked vegetables to large heavy-based pan.
5. 5
   Add celery, bay leaves& bouquet garni, the peppercorns, and the water.
6. 6
   Bring to boil, reduce heat& simmer, uncovored, for about an hour, until the liquid is reduced to half.
7. 7
   Strain liquid through a large sieve lined with cheesecloth.
8. 8
   Discard vegetables.
9. 9
   Allow to cool.
10. 10
    Refridgerate.
11. 11
    Remove the fat that has settled on the top.