Free Recipe Brown Vegetable Stock (Low-Fat)
Recipe Type: Free Seasoning Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Brown Vegetable Stock (Low-Fat) Recipe
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
-chunks
1 Clove garlic; cut in half
1 Bay leaf
Brown Vegetable Stock (Low-Fat) Preparation
From: Wendy Lockman <wlockman@ra1.randomc.com> 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 MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, .
How Do You Cook Brown Vegetable Stock (Low-Fat)?
If you know another way to cook Brown Vegetable Stock (Low-Fat) please make a comment in the form below to help other free recipe users make the best of this free recipie.