Brown Vegetable Stock (Low Fat) Recipe

• 2 x Yellow Onions cut in 1/4's
• 1 x Red Onion cut in 1/4's
• 5 x Carrots cut in chunks
• 3 x Leeks cut in chunks
• 3 stalk Celery cut in chunk
• 10 ml Garlic cut in half
• 1 x Bay leaf

1. Preheat the oven to 450^F.
2. Put the cut vegetables in a heavy baking pan.
3. Roast in the oven, uncovered, stirring occasionally, for about 1 hour.
4. Transfer the vegetables to a stockpot.
5. Cover with 2 qts water.
6. Bring to a boil and simmer, covered, for 1 hour.
7. Strain.
8. Cold to room temperature and chill for up to 4 days or possibly freezefor up to 1 week.
9. Makes 4 c..

onions, red onion, carrots, leeks, celery, garlic, bay leaf

Taken from cookeatshare.com/recipes/brown-vegetable-stock-low-fat-93923 (may not work)