A nice way to get your home smelling good all day long. And, a great way to stock up on, well, stock! I like to keep several small containers of vegetable stock in the freezer for a day when I'm feeling under the weather.
Roasted Vegetable Stock
5 carrots, cut into 1" lengths
3 onions, quartered
10 cloves garlic, peeled
1/2 butternut squash, peeled and cut into chunks
1 turnip or 1/2 rutabaga, peeled and cut into chunks
2 red bell peppers, seeded and quartered
3 tomatoes, quartered
2 T olive oil
1 T fresh thyme (or 1 tsp dried), or, 1 tsp fennel seeds
4 1/2 quarts water
Preheat oven to 400. Put all of the fresh vegetables into one large roasting pan, or two smaller pans. Toss with olive oil and herbs. Roast for one hour.
Transfer the hot vegetables to a large stockpot. Add water. Simmer gently for 1 hour.
Strain the stock. When it has cooled, cover it and refrigerate it for up to 1 week. The stock freezes well.