Recipe 4 All: Brown Vegetable Stock Recipe — Every recipe in the World on this site.

Recipe 4 All: Brown Vegetable Stock Recipe

Brown Vegetable Stock

Yield: 4 Cups
Eat more, weigh less; ornish
2  Onions, yellow; cut in ¼'s
1  Onions, red; cut in ¼'s
5  Carrots; cut in chunks
3  Leeks; cut in chunks
3  Celery; stalks, cut in chunk
1cl Garlic; cut in half
1  Bay leaf;

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

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