Vegetable Stock

1 1/2 lb. onion, peeled
1 lb. carrots
1/2 lb. rutabaga
1 lb. celery
1 Tbsp. oil
1 leek
4 cloves garlic, peeled
1 handful parsley
1 bay leaf
18 cups water

Cut onions into wedges. Scrub and cut carrots and rutabaga into 1" pieces. Cut celery into 1" pieces.
In a roasting pan, toss together the onions, carrots, rutabaga and celery with the oil. Roast at 475 degrees F for 45 minutes, stirring every 15 minutes, until vegetables begin to caramelize.
When vegetables are roasted place them in a stockpot with the rest of the ingredients. Bring to a boil, then turn down heat to a simmer. Simmer for 1 1/2 hours.
Strain, pressing gently on the vegetables. Cool and either refrigerate up to 3 days or freeze up to 2 months.

Makes about 4 L