Part 1 of 3
Prepare the vegetable stock
1 pound carrots, peeled and coarsely chopped
1 1/2 pounds onions, peeled and coarsely chopped
1 pound celery root, peeled and coarsely chopped
1 pound fennel, peeled and coarsely chopped
1 head garlic, broken into individual cloves, excess skin removed
1/2 pound parsnips, peeled and coarsely chopped
1 gallon water

Combine all the ingredients in a stock pot; bring to a boil over medium heat; reduce the heat to a simmer and cook for 45 minutes. Strain, chill, and reserve; stock will keep in the refrigerator for three days.