Free Recipe Brown Vegetable Stock
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Brown Vegetable Stock Recipe
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 cl Garlic; cut in half
1 Bay leaf
29 x *cals
1/8 x *gm fat
13-1/3 x *mg sodium
Brown Vegetable Stock Preparation
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
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Brown Vegetable Stock?
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