xpost vegetable stock crockpot

[Guest guest]

* Exported from MasterCook *

 

Vegetable Stock Crockpot

 

Recipe By :Frances Towner Giedt

Serving Size : 0 Preparation Time :0:00

Categories : Electric Slow Cooker Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large carrots -- peeled, quartered

2 large tomatoes -- cored, cut into eighths

1 large yellow onion -- peeled, quartered

1 parsnip -- peeled, quartered

1 small head green cabbage -- chopped

1 large russet potato -- scrubbed, quartered

1 large sweet potato -- scrubbed, quartered

1 large celery rib -- quartered

1 large leek -- prepared*

3 large garlic cloves -- sliced

2 tablespoons chopped fresh basil leaves

1 tablespoon fresh thyme leaves

4 sprigs fresh flat-leaf parsley

3 quarts water

2 teaspoons salt

1 teaspoon whole black peppercorns

 

* Trim leek, keeping white with 1 inch pale-green tops. Cut in half lengthwise.

Rinse well.

 

MAKES 3 QUARTS NON-REDUCED STOCK. [1] Recipe developed for a 5 quart or larger

slow cooker. If using a 3 1/2- or 4-quart slow-cooker, prepare half of the

recipe.

 

PREP TIME: 25 MIN. COOK TIME: 8-10 HR ON LOW OR 5-6 HR ON HIGH

 

1. Put all ingredients in a 5 quart or larger crockery cooker. Do not stir.

Cover and cook on Low for 8 to 10 hours or on HIGH for 4 to 5 hours.

 

2. Strain stock into colander over large bowl, pressing vegetables to extract as

much liquid as possible. Discard vegetables. IF DESIRED REDUCE: cook stock,

uncovered, in saucepan on top of stove over high heat until reduced by half.

 

3. Refrigerate, covered tightly, for up to 3 days or freeze for up to 3 months.

 

PER 1-CUP SERVING: 25 calories. 1 g total fat, 5 g carbohydrates, 1 g fiber.

 

TIP In general: 1 tsp dried herb = 1 Tbsp fresh herb

 

Source:

" Heartland Cooking: Crockery Favorites "

Copyright:

" 1996 Miller & O'Shea Inc. (Reader's Digest) ISBN 089577853X "

Yield:

" 3 quarts "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 959 Calories; 7g Fat (6.3% calories from

fat); 35g Protein; 215g Carbohydrate; 61g Dietary Fiber; 0mg Cholesterol; 4849mg

Sodium. Exchanges: 6 Grain(Starch); 23 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 3681 0 0 0 0 0 0 0 0 0 0 0