Vegetable Stock

Preheat the oven to 220 °C

Chop 2 stalks of celery

Chop ⅓ of a leek

Chop 2 medium carrots

Trim, peel, and chop 2 medium onions

Transfer all the vegetables to a baking pan. Roast for 25m until deep golden brown

Wrap 1 sprig of rosemary, 3 sprigs of thyme, and 2 bay leaves with a twine. You can use a leek leaf to make a casing

Transfer the roasted vegetables to a pot over medium heat and cover with 2 L of water

Simmer the stock for 2h to extract the flavors

Strain it. The vegetable stock is ready

Use it as a base for soups, risottos or stews.