Brown vegetable stock
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions, yellow; cut in 1/4's | |
| 1 | Onions, red; cut in 1/4's | |
| 5 | Carrots; cut in chunks | |
| 3 | Leeks; cut in chunks | |
| 3 | Celery; stalks, cut in chunk | |
| 1 | clove | Garlic; cut in half |
| 1 | Bay leaf -----PER 1 CUP------ | |
| 29 | xes | *cals |
| ⅛ | x | *gm fat |
| 13⅓ | x | *mg sodium |
Directions
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
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