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25
Roasted Vegetable Stock
3 large carrots, peeled, cut into
3-inch lengths
2 celery stalks, cleaned, cut into
3-inch lengths
2 leeks, roots removed, trimmed to
include 2 inches of green, cut in
half lengthwise and cleaned
2 large onions (6 ounces each),
peeled, quartered
2 parsnips, peeled, cut into
3-inch lengths
2 large red or yellow bell peppers,
cored, seeded and quartered
8 ounces portobello mushrooms,
cleaned, sliced
4 garlic cloves
2 tablespoons extra virgin olive oil
6 sprigs fresh thyme
6 fresh chives
12 peppercorns
Makes 7 cups
Preheat oven to 450°F. Arrange vegetables and garlic on large baking sheet with
sides or in shallow roasting pan. Drizzle with olive oil and toss to coat completely.
Place pan in oven and roast for 25 minutes. Turn vegetables and roast an additional
fifteen minutes. Tie thyme and chives together into a bundle using butcher’s twine.
Transfer the roasted vegetables and accumulated juices, scraping up and including
the flavorful browned bits from the pan, to the Cuisinart
®
Slow Cooker. Add the
bundle of herbs, peppercorns, and 8 cups water. Cover and press the on/off button
to turn the unit on. Set the time to 6 hours and press Low; slow cooker will auto
-
matically switch to Warm when cooking time has elapsed.
Strain vegetables from stock and discard. Cover and refrigerate stock until ready to
use.
Nutritional information per serving (1 cup):
Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0g • sod. 530mg • calc. 2mg • fiber 1g
SoupS & StockS