Rudy's Roasted Vegetable Stock

Rudy, the fairychild of Sherwood Forest, loves to come over and raid the veggie drawer, throwing everything she can get her hands on into a frying pan and pot. There is a wee bit of supervision since she's only 10 years old, but she is well on her way to becoming a chef par excellante, here is a small bit of her goodness.

Ingredients

1 whole garlic head, with pointed end cut off to expose cloves
1 large onion, sliced
4 large carrots, sliced
3 sticks celery, sliced
½ teaspoon ground black pepper
3 medium turnips, peeled and cut into wedges
2 tablespoons olive oil
2 leeks, sliced
1 (8-oz.) Portobello mushroom, cut in half
½ cup dry white wine
10 cups water
½ cup fresh parsley
½ cup fresh rosemary
1 bay leaf
pinch salt

Place garlic through turnips in a large pan and sprinkle with oil; toss well, then bake at 450 degrees for 10 minutes. Add leeks and mushrooms, then bake an additional 35 minutes, stirring occasionally. Spoon vegetables into a large soup pot. Pour wine into the vegetable pan and scrape up any browned bits. Add wine mixture, water, and remaining ingredients to pot and bring to a boil, then reduce heat and simmer 1 hour, stirring occasionally. Strain through a fine sieve over a bowl and discard solids. Store in refrigerator 1 week or freeze up to 6 months.

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