Recipe for Brown Vegetable Stock (Low-Fat)

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Yield:

Ingredients:

Amount	Ingredient
2 x	Yellow Onions cut in 1/4s
1 x	Red Onion cut in 1/4s
5 x	Carrots cut in chunks
3 x	Leeks cut in chunks
3 stalk	Celery cut in chunk
10 x	Milliliters Garlic cut in half

Instructions:

Instructions: Preheat the 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.

Makes 4 cups.

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