ROASTED VEGETABLE STOCK | Just A Pinch Recipes
Put all vegetables in a parchment lined baking sheet. Roast at 400 degrees for 1 hour. After vegetables are done roasting. Combine all ingredients in a large soup pot and...
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Pot
- Stove
- Fine-mesh sieve
- Mixing bowl
Ingredients
- 3 medium carrors cut into 2 inch pieces
- 2 medium stalks celery cut into 2 inch pieces
- 2 small onions cut into quarters
- 2 clove(s) garlic cut in half
- 1 large potato diced
- 1 medium bell pepper quarted
- - salt and pepper to taste
- - herbs; dill, rosemary, oregano and a little mint if wanted
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