Stocks recipes

Brown Vegetable Stock

Course : Stocks
Serves: 4

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Ingredients:

2 medium onions -- yellow, cut in 1/4s

1 medium onions -- red, cut in 1/4s

5 medium carrots -- cut in chunks

3 medium leeks -- cut in chunks

3 medium celery -- stalks, cut in chunk

1 clove garlic cut in half

1 piece bay leaf

Preparation / Directions:

Preheat the oven to 450^F. Put the cut vegetables in a heavy baking pan. Roast in the oven, uncovered, stirring occasionally, for about 1 hour. Transfer the vegetables to a stockpot. Cover with 2 quarts water. Bring to a boil and simmer, covered, for 1 hour. Strain. Cool to room temperature and refrigerate for up to 4 days or freeze for up to 1 week. Makes 4 cups.

Brown Vegetable Stock

Ingredients:

Preparation / Directions:

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