Brown Vegetable Stock
2 Onions, yellow; cut in
1 Onions, red; cut in 1/4's
5 Carrots; cut in chunks
3 Leeks; cut in chunks
3 Celery; stalks, cut in
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