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.
Nutritional Information per cup: 29 calories, xx gm protein, xx gm carbohydrate, .1 gm fat, 3% Calories from fat, x mg chol, 13 mg sodium, x g dietary fiber
71511,2253, GT Cookbook echo moderator at net/node 004/005
Your Brown Vegetable Stock is ready. Good luck!
Related recipes: Soups
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes