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Brown Vegetable Stock




Source of Recipe


Eat More, Weigh Less (Dean Ornish)


List of Ingredients




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

Recipe



Preheat 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.