brown vegetable stock
No Image
►
yield
4 serving(s)
Ingredients For brown vegetable stock
-
2yellow onions, quartered
-
1red onion, quartered
-
5carrots, cut in 1" chunks
-
3leeks, cut in chunks
-
3celery stalks cut in chunks
-
1garlic clove, halved
-
1bay leaf
How To Make brown vegetable stock
-
1Preheat the oven to 450.
-
2Put the cut vegetables in a heavy baking pan; roast in the oven, uncovered, stirring occasionally, for about 1 hour.
-
3Transfer the vegetables to a stockpot; cover with 2 quarts water.
-
4Bring to a boil and simmer, covered, for 1 hour; strain.
-
5Cool to room temperature and refrigerate for up to 4 days or freeze for up to 1 week.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT