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).
- 8 cups (2 L) water
- 4 stalks celery, coarsely chopped
- 4 carrots, scrubbed and coarsely chopped
- 2 onions, coarsely chopped
- 2 cloves garlic
- 4 sprigs parsley
- 2 bay leaves
- ½ tsp (2 ml) salt
- 8 black peppercorns
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.
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.
Nutritional information is based on 8 servings.