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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 Review
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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