This stock is greatness. I used carrots, zucchini, celery, mushrooms, onions, broccoli and jarred garlic. I tossed the veggies with olive oil and the garlic and then spread them on a baking pan to roast for a full hour at 400F. Then added them to the water and finished the recipe according to directions. My culinary school graduate fiancé was amazed at the depth of flavour. I poured the stock into ice cube trays and stored them in a tupperware container once frozen. Now when we need stock we just take out a few cubes and Voila!
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This stock is greatness. I used carrots, zucchini, celery, mushrooms, onions, broccoli and...