Brown vegetable stock (lf)

Yield: 4 cups

Measure Ingredient
2 eaches Onions, yellow; cut in 1/4's
1 each Onions, red; cut in 1/4's
5 eaches Carrots; cut in chunks
3 eaches Leeks; cut in chunks
3 eaches Celery; stalks, cut in chunk
1 clove Garlic; cut in half
1 each Bay leaf;


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.

Nutritional Information per cup: 29 calories, xx gm protein, xx gm carbohydrate, ⅒ gm fat, 3% Calories from fat, x mg chol, 13 mg sodium, x g dietary fiber

Posted on GEnie Food & Wine RT Jun 09, 1993 by A.ENGLISH [Al & DianeE] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Submitted By SYLVIA STEIGER On 03-24-95

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