Basic Vegetable Stock

1. 1

   Large (minimum 6 quart) slow cooker

2. 2

   In slow cooker stoneware, combine carrots, celery, onions, garlic, parsley, bay leaves, peppercorns, salt to taste, if using, and water.

3. 3

   Cover and cook on Low for 8 hours or on High for 4 hours.

4. 4

   Strain and discard solids.

5. 5

   Cover and refrigerate for up to 5 days or freeze in an airtight container.

6. 6

   VARIATION

7. 7

   Enhanced Vegetable Stock

8. 8

   To enhance 8 cups (2 l) Basic Vegetable or prepared 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 seeds, 1 tsp (5 ml) cracked black peppercorns, 1/2 tsp (2 ml) dried thyme leaves, 4 parsley sprigs, 1 bay leaf and 1 cup (250 ml) white wine.

9. 9

   Bring to a boil.

10. 10

    Reduce heat to low and simmer, covered, for 30 minutes, then strain and discard solids.

* Per serving · 4 servings · Values may vary.