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  Brown Vegetable Stock (Lf)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 202
Ingredients:
2 each Onions, yellow, cut in 1/4's
1 each Onions, red, cut in 1/4's
5 each Carrots, cut in chunks
3 each Leeks, cut in chunks
3 each Celery, stalks, cut in chunk
1 cl Garlic, cut in half
1 each Bay leaf

MMMMMPER 1 CUP

29 each *cals
1/8 each *gm fat
13 1/3 each *mg sodium
Instructions:
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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