brown vegetable stock

How To Make brown vegetable stock

• 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.
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