Brown Vegetable Stock (lf) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 each: Onions, yellow, cut in 1/4s
1 each: Onions, red, cut in 1/4s
5 each: Carrots, cut in chunks
3 each: Leeks, cut in chunks
3 each: Celery, stalks, cut in chunk
1 centiliter: Garlic, cut in half
1 each: Bay leaf,
PER 1 CUP
*cals,
*gm fat,
*mg sodium,
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
Source from luhu.jp
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
Source from luhu.jp