oven to 450 degrees. Put the cut vegetables in a heavy baking pan. Roast
in the oven, uncovered, stir occasionally, for 60 minutes.
vegetables to a stockpot. Cover with 2 quarts water. Bring to a boil and
simmer, covered, 60 minutes. Strain. Cool to room temperature and
refrigerate for up to 4 days or freeze for up to 1 week.