Brown vegetable stock (low-fat)

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 chunks
1 \N Clove garlic; cut in half
1 \N 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@...


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

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