Brown Vegetable Stock (Lf)

3 hours Prep: 10 minutes Cook: 2 hours

120 calories per serving view nutrition facts

4 cups suggest servings

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Ingredients

2	each	onion, yellow	cut in quarters
1	each	red onions	cut in quarters
5	each	carrots	cut in chunks
3	each	leeks	cut in chunks
3	each	celery stalk	cut in chunks
1	clove	garlic	cut in half
1	each	bay leaf

Directions

Preheat the oven to 450 degrees 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.

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Nutrition Facts

Serving Size 190g

Amount per Serving

Calories 120 38% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 89mg	4%
Total Carbohydrate 18.0g	6%
Dietary Fiber 4.0g	16%
Sugars 8.0g
Protein 2.0g	4%

Vitamin A	259%		Vitamin C	17%
Calcium	6%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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