Roasted Vegetable Stock with Parsnips

Weekends in our house always include a huge batch of vegetable stock. My husband decided to clean out the fridge and include mushrooms in this batch. He also elected to use parsnips instead of carrots, since we needed to use them up, and they're starchier and a little less sweet than carrots. I've been having a love affair with root vegetables lately. Parsnips, turnips and celery root have been on my mind (and roasting in my oven, in super-easy-to-clean Pyrex) for a solid month. Roasting any vegetable brings out the natural sweetness.

We used a big 11x17 Pyrex  casserole dish and filled it with white onions, whole cloves of garlic, mushrooms, celery and parsnips. A drizzle of melted coconut oil and some salt and pepper came next. We roasted it all at 400 for 30 minutes.

3 onions

1 parsnip

3 stalks of celery

6 cloves of garlic

1/2 cup mushrooms

salt and pepper to taste

Roast at 400 for 30 minutes.

After roasting, transfer the vegetables to a stock pot, and add 1/2 cup of white wine to your Pyrex dish. Put this back into oven for 5 more minutes. Make sure it's bubbling. Then, add that super-flavorful liquid to your stock pot and fill it up with water the rest of the way. Add 3 bay leaves and 1 teaspoon dried thyme to taste. Simmer on the stove 1-2 hours, then strain and refrigerate.

I use these quart containers for super-convenient freezer storage. They stack well and are so much easier to arrange in our freezer than square Rubbermaid containers.