Guest guest Posted December 14, 1999 Report Share Posted December 14, 1999 * Exported from MasterCook * Brown Vegetable Stock Recipe By : Joyce Goldstein (Ornish) Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 yellow onions -- cut in quarters 1 red onion -- cut in quarters 5 carrots -- cut in chunks 3 leeks -- cut in chunks 3 stalks celery -- cut in chunks 1 garlic clove -- cut in half 1 bay leaf Preheat the oven to 450 degrees. 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 Serving size = l cup 29 calories .1 gram fat 0 milligrams cholesterol 13.4 milligrams sodium Converted by MC_Buster. KES_16 Oct 99 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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