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| Brown Vegetable Stock Recipe |
Category: Stews
Rating:
N/A
Servings: 4
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Ingredients
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 centiliter garlic; cut in half
Bay leaf ------PER 1 CUP------
29 single *cals
1/8 single *gm fat
13 1/3 single *mg sodium
Cooking 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
stews,soups&
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