Vegetable Super-Stock

[Guest guest]

This is my favorite stock when I have the time, it's not your usual " dump it

all in and go " recipe because you do roast the vegetables first, but it is

very flavorful and I recommend itt.

 

 

Vegetable Super-Stock

 

" Although this stock takes a little extra work, it rewards you by

tasting extra good. The full-bodied flavor and rich color comes from

roasting the vegetables before adding them to the slow cooker "

 

Recipe By : Robin Robertson, " Fresh from the Vegetarian Slow Cooker " , 2004

Yield : 8 cups

Cook Time : 8 hours

 

1 large yellow onion -- thickly sliced

2 large carrots -- cut into 1-inch chunks

1 large all-purpose potato -- left unpeeled and cut

into 1-inch chunks

1 large parsnip -- peeled and cut into 1-inch chunks

1 celery rib -- cut into 1-inch pieces

3 cloves garlic -- left unpeeled and crushed

1 tablespoon olive oil

Salt and freshly ground black pepper

1/2 cup parsley leaves -- coarsely chopped

4 dried shiitake or porcini mushrooms -- soaked

in 1 cup hot water until softened, drained, and soaking liquid

strained of grit and reserved

2 bay leaves

1/2 teaspoon black peppercorns

1 tablespoon tamari or other soy sauce

7 cups water

 

Preheat the oven to 450 degrees Fahrenheit. Place the onion,

carrots, potato, parsnip, celery, and garlic in a lightly oiled

baking pan. Drizzle with the oil and sprinkle with salt and pepper.

Roast the vegetables until slightly browned, turning once, about 30

minutes total.

 

Transfer the roasted vegetables to a 4- to 6- quart slow cooker. Add

the parsley, mushrooms, and their soaking water, bay leaves,

peppercorns, tamari, 1 teaspoon salt, and the water. Cover and cook

on low for 8 hours, until the vegetables are soft and the stock is a

rich golden color.

 

Let the stock cool slightly, then strain through a fine-mesh sieve

into a large bowl or pot, pressing the solids with the back of a

spoon to release the liquid. Use at once or let cool completely,

then portion and store in the refrigerator in tightly covered

containers. Properly stored, the stock will keep in the refrigerator

for up to 5 days or in the freezer up to 3 months.

 

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Per Recipe: 582 Calories; 15g Fat (22.0% calories from fat); 13g

Protein; 107g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol;

1196mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 6 Vegetable;

2 1/2 Fat.

 

Per 1/8 recipe: 73 Calories; 2g Fat (22.0% calories from fat); 2g

Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 149mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable;

1/2 Fat.

 

 

 

 

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