Brown Vegetable Stock  Recipe

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Brown Vegetable Stock

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pinch tips: How to Skin Carrots, Potatoes and Apples


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Serves:

4

Ingredients

2
yellow onions, quartered
1
red onion, quartered
5
carrots, cut in 1" chunks
3
leeks, cut in chunks
3
celery stalks cut in chunks
1
garlic clove, halved
1
bay leaf

Directions Step-By-Step

1
Preheat the oven to 450.
2
Put the cut vegetables in a heavy baking pan; roast in the oven, uncovered, stirring occasionally, for about 1 hour.
3
Transfer the vegetables to a stockpot; cover with 2 quarts water.
4
Bring to a boil and simmer, covered, for 1 hour; strain.
5
Cool to room temperature and refrigerate for up to 4 days or freeze for up to 1 week.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy