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brown-vegetable-stock-2 recipe

Date: 24 Feb 2000 12:50:32 EDT
From: Jeannette.Colgan@iss.dccc.edu
Message-Id: (E12O2Ti-0006kg-00@quinoa.fatfree.com)

here's a great recipe from Dr.  Ornish's Eat More, Weigh Less: I've
tried many prepackaged veg broths, this beats them all.

       "Brown Vegetable Stock"
A good vegetable stock with intense flavor

2 yellow onions, quarterd
1 red onion, quartered
5 carrots, cut in chunks
3 leeks, cut in chunks
3 stalks celery, cut in chunks
1 garlic clove, peeled and halved
1 bay leaf

Preheat oven to 450.   Put the veg.s/bay  in a heavy baking pan.  roast
in the oven, uncovered, stirring occasionally, for about 1 hour.
Transfer  to a stockpot.  Cover with 2 quarts water.  Bring to a
boil and simmer, covered, for 1 hour.  Strain.  Cool to room temp.
and refridgerate for up to 4 days or freeze up tp one week.

Serving size = 1 cup      29 calories      .1 gram of fat       0
cholesterol   13.4 mg sodium

My notes on the recipe:  in roasting the vegs , do not let them
burn!  -even if it means halving the roasting time - your broth will
thank you.  Don't worry if you have no red onion or leeks that day;
use as many of the ingredients as you can, it will be fine.  Freeze
in 1 cup containers for recipes or in ice cube trays for sauteeing.

kwvegan vegan