Total time: 2 hours, 50 minutes
Servings: 4 to 6 servings
Roasted vegetable stock
2 cups diced onion
2 carrots, scrubbed and diced (about 1 cup)
3 stalks celery, diced (about 1 cup)
6 whole peeled cloves garlic
2 cups peeled, diced celery root
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 leeks, white part only
1 bay leaf
3 to 4 sprigs thyme
3 to 4 sprigs parsley
1/2 cup dried porcini mushrooms
2 Yukon Gold potatoes
1. Heat the oven to 425 degrees. Toss together the onion, carrots, celery, garlic and celery root with the olive oil, salt and pepper in a large baking pan. Roast 35 to 45 minutes or until vegetables are lightly browned, stirring occasionally.
Recipe: Roasted vegetable soup
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