Rich Roasted Veggie Stock

READY IN: 2hrs 50mins
SERVES: 8
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • Place carrots through mushroms on a foil-lined baking sheet. Pour 1/4 cup water overtop of the vegetables.
  • Roast for 20 minutes.
  • Scrape all vegetables and juices from the sheet into a large pot, add the 16 cups water, parsley and peppercorns.
  • Bring stock to a boil, then reduce heat to a simmer.
  • Cook, covered, 1 hour, then uncover and simmer 1 hour longer.
  • Strain stock, discard solids and keep in fridge or freezer to store.
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