Vegetable Stock

1. 1

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

2. 2

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

3. 3

   Strain and discard solids.

4. 4

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

5. 5

   Variations

6. 6

   Roasted Vegetable Stock

7. 7

   Preheat oven to 425F (220C).

8. 8

   In a bowl, toss celery, carrots, onions and garlic in 1 tbsp (15 ml) olive oil.

9. 9

   Spread on a baking sheet and roast, turning 3 or 4 times, for 20 minutes, until nicely browned.

10. 10

    Transfer to slow cooker stoneware, add remaining ingredients and proceed with recipe.

11. 11

    Enhanced Vegetable Stock

12. 12

    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, 1/2 tsp (2 ml) dried thyme leaves, 4 parsley sprigs, 1 bay leaf and 1 cup (250 ml) white wine.

13. 13

    Bring to a boil.

14. 14

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

* Per serving · 4 servings · Values may vary.

No additional tips available.