Jul
Brown Vegetable Stock
Written by Istrinya Aldo on July 20th, 2008
Makes 4 cups
- 2 yellow onions, cut into quarters
- 1 red onion, cut into quarters
- 5 carrots, cut into large chunks
- 3 ribs celery, cut into large chunks
- 1 clove garlic, cut in half
- 1 bay leaf
- 2 quarts water
- 1/2 teaspoon salt
1. Preheat oven to 450 degrees. Put the cut vegetables in a heavy baking pan. Roast in the oven, uncovered, stirring occasionally for about 1 hour.
2. Remove pan from the oven. Pour about half of the water into the pan and scrape up the caramelized juice. Then transfer mixture, along with the remaining water, to a stockpot. Bring to a boil, reduce the heat and simmer, covered, 1 hour.
3. Strain the stock and cool to room temperature. Refrigerate up to 4 days, or freeze for longer storage.
From “Eat More, Weigh Less” by Dean Ornish, M.D.
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