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.
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Title: Brown vegetable stock (low-fat)
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
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
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