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Have you made Brown Vegetable Stock (Low-Fat)?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 59
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 77mg
3%
Total Carbohydrate 14g
5%
Dietary Fiber 3g
12%
Sugars 5g
Protein 2g
Vitamin A  181%Vitamin C  14%
Calcium  6%Iron  7%
Potassium  10%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brown Vegetable Stock (Low-Fat)

Date Added: June 11, 2009

Ingredients:

1 Bay Leaf broken in half
5 Carrots cut in chunks
3 Leeks cut in chunks
2 Onions yellow, cut in 1/4'
1 Onion red, cut in 1/4'
3 Celery stalks, cut in chunks
1 Clove Of Garlic cut in half
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Directions:

1. Preheat the oven to 450^F Put the cut vegetables in a heavy baking pan.

2. Roast in the oven, uncovered, stirring occasionally, for about 1 hour.

3. Transfer the vegetables to a stockpot. Cover with 2 quarts water.

4. Bring to a boil and simmer, covered, for 1 hour.

5. Strain. Cool to room temperature and refrigerate for up to 4 days or freeze for up to 1 week.

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Dietary Notes:
This recipe is very low-sodium with 77mg per serving, low-fat with 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 181% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Garlic, Celery, Onion allergies.
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