1. Preheat oven to 400°F. 2. Place carrots through mushroms on a foil-lined baking sheet. Pour 1/4 cup water overtop of the vegetables. 3. Roast for 20 minutes. 4. Scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns. 5. Bring stock to a boil, then reduce heat to a simmer. 6. Cook, covered, 1 hour, then uncover and simmer 1 hour longer. 7. Strain stock, discard solids and keep in fridge or freezer to store. ---------------------------------------------------------------------------
Nutrition
Ingredients
