After making this stock, don't waste the vegetables that remain in the sieve. They are delicious to eat hot or cold, and can be used for baby food. Also try puréeing the vegetables and adding them to your favourite tomato-based pasta sauce.
450g carrots, cut into 2cm pieces
450g tomatoes, cored
450g green capsicum, cut into 2cm pieces
225g turnips, cubed
2 tablespoons olive oil
3 garlic cloves
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
3 litres water
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Remove leaves and tender inner parts of celery and set aside. Toss onions, carrots, tomatoes, green capsicum and turnips with olive oil. Place vegetables in a roasting tray and put in preheated oven, stirring every 15 minutes. Cook about one hour or until vegetables have browned and onions start to caramelise.
Put the browned vegetables, celery, garlic, cloves, bay leaf, peppercorns, parsley and water into a large stockpot. Bring to a boil. Reduce heat to simmer and cook uncovered until liquid is reduced by half.
Pour the stock through a sieve in to a large bowl or saucepan. This vegetable stock can be used immediately or stored for later use.