Roasted Vegetable Stock

1. 1

   Preheat oven to 400F.

2. 2

   Toss all veggies in roasting pan with a bit of oil and roast in the oven for about an hour, stirring occasionally.

3. 3

   Put the roasted veggies in a stockpot.

4. 4

   Pour 1 cup of the water into the roasting pan and place the pan over medium heat on the stove.

5. 5

   Scrape up the brown bits and use the water to deglaze the pan.

6. 6

   Add this liquid to the stockpot along with the remaining 6 cups water and bouquet garni.

7. 7

   Simmer gently, uncovered, about 50 to 60 minutes.

8. 8

   Strain into fridge or freezer containers and allow to cool before refigerating or freezing.

* Per serving · 4 servings · Values may vary.

No additional tips available.