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Basic Vegetable Stock
March 13, 2010

Been doing this for years. Except I toss the veggies with olive oil & roast at 400 for 1 hour. [Roasting brings out more flavor] Turning every 15 min. Then I simmer for an hour or more. I keep a bag in the freezer and just keep filling it with cut offs and peelings. This also includes onion & garlic skin. They're full of flavor. I don't save the outer leaves of the celery. Too bitter. Stock never tastes the same but it's always good.

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