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Name: Brown Vegetable Stock
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 29 x *cals; 3 Celery; stalks, cut in; 1 Bay leaf; 5 Carrots; cut in chunks; 13 1/3 x *mg sodium; 1 cl Garlic; cut in half; 3 Leeks; cut in chunks; 1/8 x *gm fat; 2 Onions, yellow; cut in

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INGREDIENTS

29 x *cals
3 Celery; stalks, cut in
1 Bay leaf
PER 1 CUP
5 Carrots; cut in chunks
13 1/3 x *mg sodium
1 cl Garlic; cut in half
3 Leeks; cut in chunks
1/8 x *gm fat
2 Onions, yellow; cut in

Servings

INSTRUCTIONS

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

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.8mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.