Website: Cooking

Roasted-Vegetable Stock

Page: cooking.nytimes.com/recipes/7703-roasted-vegetable-stock

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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Recipe Reviews

24th March 2021

kateq from annapolis, md

This results in a rich and delicious stock, even though I had to take certain liberties--no jerusalem artichokes or celery root.

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