** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
Comments on Brown Vegetable Stock (Low-Fat) Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
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.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe
