Brown Vegetable Stock (Lf)
Yield
4 cupsPrep
10 minCook
2 hrsReady
3 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
yellow onion
cut in quarters |
*
|
| 1 | each |
red onion
cut in quarters |
|
| 5 | each |
carrots
cut in chunks |
|
| 3 | each |
leeks
cut in chunks |
*
|
| 3 | each |
celery stalks
cut in chunks |
|
| 1 | clove |
garlic
cut in half |
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
yellow onion
cut in quarters |
*
|
| 1 | each |
red onion
cut in quarters |
|
| 5 | each |
carrots
cut in chunks |
|
| 3 | each |
leeks
cut in chunks |
*
|
| 3 | each |
celery stalks
cut in chunks |
|
| 1 | clove |
garlic
cut in half |
|
| 1 | 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.
