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Title: Brown Vegetable Stock
Yield: 4 Servings

Ingredients

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Instructions

Assemble a bunch of vegetables and trimmings. I use carrots, celery,
bell peppers, garlic, onions. Chop into big chunks. Don't be neat,
nobody will see this. Add about 1/2 cup of water to the bottom of the
pan. Roast in the oven until everything is dark brown. (about 300 -
350 degrees) Transfer to top of stove, changing pans if you have to.
Cover vegetables with water, and use some water to disolve brown
solids in roasting pan. Cook until the vegetables are really really
soft. I usually try and mash them a little also. Strain out the
vegetables. Continue cooking the stock until it is very dark.
Vegetable stock is much more delicate than meat stock, so it needs
more reducing. IMHO. When it looks like a really good French onion
soup, it's done. Refrigerate and use as needed. Date: Tue, 17 Aug 93
20:47:30 PDT From: jab@netcom.com (Joyce Brendlinger) Subject:
Microwave Polenta (again!) From: Dale Shipp Date: 09 Feb 97 National
Cooking Echo Ž

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