Recipe - Brown Vegetable Stock (Low-Fat)

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

From: Wendy Lockman wlockman@ra1.randomc.com

Date: Tue, 26 Mar 1996 09:30:50 0500
Per cup: 29 cals, 1/8 gm fat, 131/3 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

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