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 cloves garlic, peeled and crushed
- 2 fat parsnips, peeled
- 1 small squash, quartered
- 2 handfuls fresh thyme
- 1 cup white wine