Sunday, January 9, 2011

Slow Cooker Roasted Vegetable Stock

This stock from 125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson is extremely flavorful, and you don't need a ton of veggies. Roasting takes a few extra minutes, but I think it's worth it. I've made vegetable stock in a pot before, and it came out so bland I threw it out. I plan to make this a lot to have on hand for recipes. Cover and refrigerate for up to five days or freeze in an airtight container.

The author's note said to use whatever veggies you have on hand (mushroom stems you took out of the shrooms, green tops of leeks or scallions, etc.), but note that the veggies must be in good condition. And veggies from the cruciferous family, which includes broccoli, cabbage, and turnip, shouldn't be used because their pungency will overpower the other ingredients.

Roasted Vegetable Stock
Makes About 8 Cups

  • 1 tbsp olive oil
  • 8 cups water
  • 4 stalks celery, coarsely chopped
  • 4 carrots, scrubbed and coarsely chopped
  • 2 onions, coarsely chopped
  • 2 cloves garlic
  • 4 sprigs parsley
  • 2 bay leaves
  • 1/2 tsp salt
  • 8 black peppercorns
  1. Preheat oven to 425 degrees F.
  2. In a bowl, toss celery, carrots, onions, and garlic in 1 tbsp olive oil. Spread on a baking sheet and roast, turning every five minutes, for 20 minutes, until nicely browned.
  3. Transfer to slow cooker stoneware. Add remaining ingredients.
  4. Cover and cook on low for 8 hours or on high for 4 hours.
  5. Strain and discard solids (if this pains you, as it did me, note that all the nutrients from the veggies are now in the broth, so the veggies are safe to discard). Season with salt and pepper to taste.