Brown vegetable stock
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Brown vegetable stock
  Vegetables    Soups    Stews    Stock  
Last updated 6/12/2012 1:11:01 AM. Recipe ID 38423. Report a problem with this recipe.
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      Title: Brown vegetable stock
 Categories: Soups &, Stews
      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
           -chunk
      1 cl Garlic; cut in half
      1    Bay leaf
           -------PER 1 CUP------
     29 x  *cals
    1/8 x  *gm fat
 13 1/3 x  *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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Recipe ID 38423 (Apr 03, 2005)

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