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Brown Vegetable Stock (Lf)

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Submitted by poop

YIELD

4 cups

PREP

10 min

COOK

2 hrs

READY

3 hrs

Ingredients

2 2
EACH EACH YELLOW ONION
cut in quarters *
1 1
EACH EACH RED ONION
cut in quarters
5 5
EACH EACH CARROTS
cut in chunks
3 3
EACH EACH LEEKS
cut in chunks *
3 3
EACH EACH CELERY STALKS
cut in chunks
1 1
CLOVE CLOVE GARLIC
cut in half
1 1
EACH EACH BAY LEAVES *

Directions

Preheat the oven to 450℉ (230℃).

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 120 38% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 89mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 4g
Vitamin A 259% Vitamin C 17%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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