Vegetable Stock

Information

Notes

This recipe produces a mildly flavored stock that will not overpower the taste of most vegetable recipes. If you prefer a stronger-tasting stock, after straining off the liquid, transfer to a stockpot and simmer, uncovered, for 30 minutes until it is reduced by about one-third or use Roasted or Enhanced Vegetable Stock (see Variations, below).

Directions

1. In slow cooker stoneware, combine water, celery, carrots, onions, garlic, parsley, bay leaves, salt and peppercorns. Cover and cook on Low for 8 hours or on High for 4 hours. Strain and discard solids. Cover and refrigerate for up to 5 days or freeze in an airtight container.

Variations

Roasted Vegetable Stock

Preheat oven to 425°F (220°C). In a bowl, toss celery, carrots, onions and garlic in 1 tbsp (15 ml) olive oil. Spread on a baking sheet and roast, turning 3 or 4 times, for 20 minutes, until nicely browned. Transfer to slow cooker stoneware, add remaining ingredients and proceed with recipe.

Enhanced Vegetable Stock

To enhance 8 cups (2 L) prepared or basic vegetable stock, combine in a large saucepan over medium heat with 2 carrots, peeled and coarsely chopped, 1 tbsp (15 ml) tomato paste,1 tsp (5 ml) celery seed, 1 tsp (5 ml) cracked black peppercorns, ½ tsp (2 ml) dried thyme leaves, 4 parsley sprigs, 1 bay leaf and 1 cup (250 ml) white wine. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes, then strain and discard solids.