Roasted Vegetable Stock
Equipment
Ingredients
- 5 carrots peeled, cut in half crosswise
- 2 stalks celery cut in half crosswise
- 2 small parsnips peeled, cut in half crosswise
- 3 potatoes peeled, halved
- 1 large onion quartered
- 4 cloves garlic
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 5 sprigs fresh parsley
- 8 small sprigs fresh thyme
- 12 whole peppercorns
- 12 cups water
Instructions
- Heat oven to 450°F.
- In 15x10x1-inch pan, place carrots, celery, parsnips, potatoes, onion and garlic.
- Drizzle with oil; toss until well coated.
- Roast uncovered 30 minutes, stirring once halfway through cooking time.
- (Vegetables will be browned, but may not be tender or fully cooked. )
- In 6-quart slow cooker, place roasted vegetables and remaining ingredients.
- Cover; cook on Low heat setting 7 to 9 hours or on High heat setting 2 hours 30 minutes to 3 hours 30 minutes hours.
- Pour stock through fine mesh colander to strain out vegetables and herbs; discard vegetables and herbs.
Notes / Tips / Wine Advice:
Use stock in 3 to 4 days, or for longer storage, pack stock in freezer containers, label and freeze. Be sure to pack the stock in containers with about the amount of stock you anticipate using in a recipe, for example, 2 cups. Freeze for up to 3 months. To use, thaw the stock overnight in the refrigerator.
Nutritional Information
Calories: 120 kcal
