Roasted Vegetable Stock
MAKE ABOUT 3 CUPS
This is a great tip for using those extra vegetables that always seem to accumulate in the pantry. Start by using them as a "rack" for roasting meat, as we did in our Harvest Pork Loin, add a little water and wine, and—voila!—a delicious vegetable stock.
3 small onions, peeled and halved
2 fat carrots, peeled and halved
2 garlic cloves, peeled and crushed
2 fat parsnips, peeled
1 small squash, quartered
2 handfuls fresh thyme
1 cup white wine
1. Toss onions, carrots, garlic, parsnips, and squash into a roasting pan with thyme and place the meat on top.
2. After the roast is cooked, simmer the vegetables, rich with pan juices, in 4 cups water and wine for 2 hours, strain the stock, cool it, and freeze for later use in soups or stews.
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