Brown Vegetable Stock Recipe
Brown Vegetable Stock Recipes
2 yellow onions, cut in quarters
1 red onion, cut in quarters
5 carrots, cut in chunks
3 leeks, cut in chunks
3 stalks celery, cut in chinks
1 garlic clove, cut in half
1 bay leaf
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.
Makes 4 cups
A good basic vegetable stock with intense
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