Brown vegetable stock

Yield: 4 Servings

Measure Ingredient
2 \N Onions, yellow; cut in 1/4's
1 \N Onions, red; cut in 1/4's
5 \N Carrots; cut in chunks
3 \N Leeks; cut in chunks
3 \N Celery; stalks, cut in chunk
1 clove Garlic; cut in half
1 \N Bay leaf -----PER 1 CUP------
29 xes *cals
⅛ x *gm fat
13⅓ 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

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