Brown Vegetable Stock (Low-Fat)
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Brown Vegetable Stock (Low-Fat)
  Vegetables    Stock    Low Fat    Seasonings  
Last updated 10/4/2011 8:10:39 PM. Recipe ID 38424. Report a problem with this recipe.
Wms7E|(-8IiM1N..]k O'>Zm}%&ӓ!u9z>#Cȋ׸NɏL&ɣFL-΁U@;Flbܮ56THppxxXa+t$0-F1W-,rhm2C eZIä zao-lE UVa .H1:ɔ 8b(65IFDs4ـVb!F ha!#nn̕4L2EMլXA?񃧻Lnw IX~&q8ޝKa 7n81q&`d3UQA)mq6 S|{3U.vA>TPWMȍ;2Y&&yrm._5Seء,QYM_̀5Ԧˮs\L:wMr)eF􊖳iݶٙؿ<l2Czy_5O>67Fė,w9~{ f `2_V|3.>c[ΨI g0tDg]C Gs#~ 7qa1|ËD\N/'DnNvp^N_I~z6aKV^AF~EjQQ(XU)_*UXY(^B&UeZ3ĕp쬮jV5ŭd JWy\3l \eP3K=\E7}BI^aNW/a7ez)N"ۉ/Hv uuѥ# ν࿰5p۵%.!eg Ejc֝ eh3pf1Wgyض[΄{{ 'k~ fp d!MB)xkp0Q4T+I.ڳWR$"3HųWdWi~'2ȆTnn(VkL7*l¯2(M 7]5Hgl{}o 7 rE4 `[ Aڣ&hЄJƞr:Ƚ5#HںFǵe؝j>;]F^Tb WHZrDzfr0Ww)y^5>hA|z QT(Y2̠#m7(j#3 eB:J Z(ApAMgu:bi~nBUΤ B9}u!9RyC86y뾺7BG&ڿzc>S



 
      Title: Brown vegetable stock (low-fat)
 Categories: Seasoning
      Yield: 4 Servings
 
      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 
  
  Date: Tue, 26 Mar 1996 09:30:50 -0500 Per cup: 29 cals, 1/8 gm fat,
  13-1/3 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.COM
  
  MASTERCOOK RECIPES LIST SERVER
  




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Recipe ID 38424 (Apr 03, 2005)

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