Brown Vegetable Stock (Low-Fat)
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Brown Vegetable Stock (Low-Fat)
  Vegetables    Stock    Low Fat    Seasonings  
Last updated 6/12/2012 1:11:02 AM. Recipe ID 38424. Report a problem with this recipe.
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      Title: Brown vegetable stock (low-fat)
 Categories: Seasoning
      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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Recipe ID 38424 (Apr 03, 2005)

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