Brown Vegetable Stock Recipe
Yield: 4 cupsRecipe by luhu.jp
Ingredients:
EAT MORE, WEIGH LESS; ORNISH---
2: onions, yellow, cut in 1/4s
1: onions, red, cut in 1/4s
5: carrots, cut in chunks
3: leeks, cut in chunks
3: celery, stalks, cut in chunk
1 centiliter: garlic, cut in half
1: bay leaf,
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.
Nutritional Information per cup: 29 calories, xx gm protein, xx gm
carbohydrate, .1 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
Yield: 4 cups
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.
Nutritional Information per cup: 29 calories, xx gm protein, xx gm
carbohydrate, .1 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
Yield: 4 cups
Source from luhu.jp
Tags
Soups