Roasted Vegetable Stock

• 2 large onions, quartered
• 2 bulbs garlic, cut in half crosswise
• 1 large leek, coarsely chopped
• 2 large carrots, coarsely chopped
• 2 ribs celery with leaves, coarsely chopped
• 2 medium tomatoes, quartered
• 2 zucchini, coarsely chopped
• 2 turnips, quartered
• 1/4 cup (60 ml) olive oil
• 12 cups (3 L) water
• 1 cup (250 ml) dry white wine (optional)
• 6 - 8 sprigs parsley
• 3 bay (laurel) leaves
• 2 - 3 sprigs fresh thyme
• 1 - 2 sprigs fresh rosemary
• 1 Tbs (15 ml) whole black peppercorns
• 1 whole star anise
• Salt to taste

Combine the onions, garlic, leek, carrots, celery, tomatoes, zucchini, turnips, and olive oil in a large bowl and toss to thoroughly coat with the olive oil. Spread the vegetables on a large baking sheet and roast in a preheated 425F (220C) oven until browned, about 45 minutes. Combine the vegetables and all the remaining ingredients in a large stock pot and bring to a boil over high heat. Reduce the heat and simmer covered for 2 hours. Strain the broth, pressing lightly on the vegetables to extract as much juice as possible. Freeze unused portion. Makes about 12 cups (3 L).