Cookstr.com

Vegetable Stock

Cookbook

Slow Cooker Cooking

Published by William Morrow

This image courtesy of Joseph DeLeo

This flavorful stock will add a depth of flavor to soups, stews, and sauces. Roasting the vegetables before they are added to the slow cooker brings out the sweetness in the root vegetables and gives the broth a beautiful amber hue.

NotesSlow Cooker Size: 4 quart

8 cups

Cooking Time6 min

Cooking Time - Text360

Cooking Methodroasting, slow cooking

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentcrock pot

Taste and Textureherby, savory

Type of Dishsoup, stock

Ingredients

  • 2 medium onions, peeled and cut into ½-inch-thick slices
  • 2 large celery stalks, cut into ½-inch-thick slices
  • 2 large carrots, peeled and cut into ½-inch-thicks lices
  • 1 small bulb fresh fennel, rough base and leafy stalks discarded (save some fronds for stock), bulb cut lengthwise into ½-inch thick slices
  • 2 large leeks, roots and all but 4 inches of green leaves discarded, leeks quartered and well rinsed
  • 1 large sweet green pepper, seeds and membranes discarded, and cut into ½-inch-strips
  • 4 unpeeled garlic cloves, crushed
  • 2 tablespoons vegetable oil
  • 6 sprigs fresh flat-leaf parsley
  • 6 sprigs fresh thyme
  • 1 large bay leaf
  • 6 whole black peppercorns
  • 6 reserved leafy fronds from the fennel stalks
  • 10 cups water
  • 1½ teaspoons salt

Instructions

  1. Preheat the oven to 450°F with a rack at the center position. Line a large, shallow heavy-duty baking pan with aluminum foil. Place the onions, celery, carrots, fennel, leeks, green pepper, and garlic on the lined baking pan and drizzle with the vegetable oil. Toss the vegetables to coat them with the oil and roast them in the oven for 30 minutes. Remove the pan from the oven to stir the vegetables after the first 15 minutes.

  2. While the vegetables are roasting, place the parsley, thyme, bay leaf, peppercorns, and fennel fronds in a piece of cheesecloth and tie securely. When the vegetables are lightly browned around the edges, scrape them with any accumulated juices into the insert if the slow cooker. Bury the cheesecloth bag among the vegetables, pour in the water, and add the salt. Cover and cook on HIGH for 6 hours, until the stock is bubbling, the vegetables are very soft, and the stock is a deep amber color.

  3. Turn the slow cooker off and let the stock cool slightly. Strain the stock into a bowl. Press hard on the vegetables and cheesecloth bag, then discard them. Store the stock in covered containers in the refrigerator for 1 week, or freeze for up to 6 months.

  4. Turn the slow cooker off and let the stock cool slightly. Strain the stock into a bowl. Press hard on the vegetables and cheesecloth bag, then discard them. Store the stock in covered containers in the refrigerator for 1 week, or freeze for up to 6 months.

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