Roasted Vegetable Stock

1. 1

   Combine the ingredients in a stockpot large enough to hold them with about 6 inches of space at the top of the pot.

2. 2

   Add cold water to cover by 1 inch.

3. 3

   Simmer the stock for 2 hours over medium heat.

4. 4

   Strain through a fine-mesh sieve, pressing on the vegetables with the back of a large spoon to force out as much of the liquid as possible.

5. 5

   Strain a second time through a fine-mesh sieve lined with 3 layers of dampened cheesecloth.

6. 6

   Let cool.

7. 7

   Use now, or cover and refrigerate for up to 1 week or freeze for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.