Brown vegetable stock (low-fat)

Yield: 4 Servings

Measure 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 chunks
1 Clove garlic; cut in half
1 Bay leaf

From: Wendy Lockman <wlockman@...> Date: Tue, 26 Mar 1996 09:30:50 -0500 Per cup: 29 cals, ⅛ gm fat, 13-⅓ 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 MC-RECIPE@...

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes