Recipe by Eating Well
"Roasting the vegetables yields rich and flavorful results."
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carrots, cut into 1-inch pieces
onions, cut into 1-inch pieces
bulb fennel, cored and cut into 1-inch pieces
white wine, divided
celery, cut into 1-inch pieces
garlic, crushed and peeled
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Vegetable Stock
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
** Calories: 36
** Calories from Fat: 9
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