brown vegetable stock

How To Make brown vegetable stock

• Step 1
  Preheat the oven to 450.
• Step 2
  Put the cut vegetables in a heavy baking pan; roast in the oven, uncovered, stirring occasionally, for about 1 hour.
• Step 3
  Transfer the vegetables to a stockpot; cover with 2 quarts water.
• Step 4
  Bring to a boil and simmer, covered, for 1 hour; strain.
• Step 5
  Cool to room temperature and refrigerate for up to 4 days or freeze for up to 1 week.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!