Light and Easy Vegetable Stock

[Guest guest]

Light and Easy Vegetable Stock

 

Robin Robertson's Fresh from the Vegetarian Cooker

 

Slow cooker size: 4 to 6 quart

Cook Time: 8 to 10 hours

Setting: Low

 

Makes about 8 cups

 

1 T olive oil

2 medium yellow onions, quartered

2 large carrots, cut into 1 " pieces

1 celery rib, cut into 1 " pieces

2 or 3 garlic cloves, left unpeeled and crushed

Peels from 2 large well-scrubbed potatoes

1/3 c coarsely chopped fresh parsley leaves

1 large bay leaf

1/2 t black peppercorns

8 cups water

2 t tamari or other soy sauce

1 t salt

 

1. Drizzle the oil in the bottom of a 4- to 6-quart slow cooker. Add the

onions, carrots, celery, garlic, potato peels, parsley, bay leaf, and

peppercorns, pour in the water and add the tamari and salt. Cover and cook

on Low for 8 to 10 hours.

 

2. Allow the stock to cool slightly then strain it through a fine-mesh

sieve into a pot or bowl, pressing the vegetables against the sieve to

release all the juices. Store the cooled stock in tightly sealed containers

where it will keep for 3 to 5 days in the refrigerator or in the freezer for

up to 3 months.

 

--

 

 

Version: 7.5.441 / Virus Database: 268.18.3/696 - Release 2/21/2007

3:19 PM