Brown vegetable stock (lf)

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Recipe by: derry

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Onions, yellow; cut in 1/4's
1 ea Onions, red; cut in 1/4's
5 ea Carrots; cut in chunks
3 ea Leeks; cut in chunks
3 ea Celery; stalks, cut in chunk
1 cl Garlic; cut in half
1 ea Bay leaf;

-------------------------PER 1 CUP------------------------------
29 x *cals
1/8 x *gm fat
13 1/3 x *mg sodium

Preheat the oven to 450^F. Put the cut vegetables in a heavy baking
pan. Roast in the oven, uncovered, stirring occasionally, for about 1
hour. Transfer the vegetables to a stockpot. Cover with 2 quarts
water. Bring to a boil and simmer, covered, for 1 hour. Strain. Cool
to room temperature and refrigerate for up to 4 days or freeze for up
to 1 week. Makes 4 cups.

From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE