Rich Roasted Veggie Stock

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Place carrots through mushroms on a foil-lined baking sheet. Pour 1/4 cup water overtop of the vegetables.

3. 3

   Roast for 20 minutes.

4. 4

   Scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns.

5. 5

   Bring stock to a boil, then reduce heat to a simmer.

6. 6

   Cook, covered, 1 hour, then uncover and simmer 1 hour longer.

7. 7

   Strain stock, discard solids and keep in fridge or freezer to store.

* Per serving · 4 servings · Values may vary.

No additional tips available.