Brown Vegetable Stock (low-fat)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seasoning | 4 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 167
Calories From Fat: 47
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 124mg
Potassium: 680.5mg
Carbohydrates: 28.7g
Fiber: 6.6g
Sugar: 8g
Protein: 3.2g