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Title: Brown Vegetable Stock (Lf)
Yield: 4 Cups

Ingredients

  ------------------EAT MORE, WEIGH LESS; ORNISH------------------------
      2 ea onions, yellow; cut in 1/4's
      1 ea onions, red; cut in 1/4's
      5 ea carrots; cut in chunks
      3 ea leeks; cut in chunks
      3 ea celery; stalks, cut in chunk
      1 cl garlic; cut in half
      1 ea bay leaf

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.

Nutritional Information per cup: 29 calories, xx gm protein, xx gm
carbohydrate, .1 gm fat, 3% Calories from fat, x mg chol, 13 mg
sodium, x g dietary fiber

Posted on GEnie Food & Wine RT Jun 09, 1993 by A.ENGLISH [Al & DianeE]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

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