Roasting vegetables enhances their flavors and helps to create a richly flavored vegetable stock. INGREDIENTS: 6 stalks celery and leaves, stalks cut into 1-inch pieces 1 1/2 pounds sweet onions, cut into chunks 1 lb. carrots, cut into 1-inch pieces 1/2 lb. parsnips, cut into 1-inch pieces 1 pound tomatoes, cored 1/2 pound turnips, cubed...Read More