Roasted Vegetable Stock
Makes 7 cups
3large carrots, peeled, cut into
2celery stalks, cleaned, cut into
2leeks, roots removed, trimmed to include 2 inches of green, cut in half lengthwise and cleaned
2large onions (6 ounces each), peeled, quartered
2large red or yellow bell peppers, cored, seeded and quartered
8ounces portobello mushrooms, cleaned, sliced
4 garlic cloves
2tablespoons extra virgin olive oil
6sprigs fresh thyme
6fresh chives
2 | parsnips, peeled, cut into | 12 peppercorns |
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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
25
