Vegetable super-stock
Canned vegetable stock has too much salt in it for me to be eating these days, so I set out to make my own. I don't really have time to watch the pot, but I do have time to throw everything in the slow cooker and let it sit all day. You may want to add 1 tsp. of salt, like the recipe originally called for; I left it out.
Adapted from "Fresh from the Vegetarian Slow Cooker"
1 large onion, thickly sliced
2 large carrots, cut into 1-inch chunks (don't bother peeling)
1 large potato, unpeeled and cut into 1-inch chunks
1 celery rib, cut into i-inch pieces
3 garlic cloves, left unpeeled and crushed
1 Tbsp. olive oil
2 bay leaves
1/2 tsp. black peppercorns
1 Tbsp. soy sauce
7 c. water
Preheat the oven to 450 degrees. Place the onions, carrots, potato, celery and garlic in a raosting pan. Drizzle with olive oil and roast about 30 minutes.
Transfer the vegetables to a slow cooker. Add bay leaves, peppercorns, soy sauce and water. Cover and cook on low for 8 hours.
Let the stock cool, then strain into a large bowl or pot, pressing against the solids to release the liquid. The stock will last in the fridge for a week or in the freezer for up to 3 months.
Adapted from "Fresh from the Vegetarian Slow Cooker"
1 large onion, thickly sliced
2 large carrots, cut into 1-inch chunks (don't bother peeling)
1 large potato, unpeeled and cut into 1-inch chunks
1 celery rib, cut into i-inch pieces
3 garlic cloves, left unpeeled and crushed
1 Tbsp. olive oil
2 bay leaves
1/2 tsp. black peppercorns
1 Tbsp. soy sauce
7 c. water
Preheat the oven to 450 degrees. Place the onions, carrots, potato, celery and garlic in a raosting pan. Drizzle with olive oil and roast about 30 minutes.
Transfer the vegetables to a slow cooker. Add bay leaves, peppercorns, soy sauce and water. Cover and cook on low for 8 hours.
Let the stock cool, then strain into a large bowl or pot, pressing against the solids to release the liquid. The stock will last in the fridge for a week or in the freezer for up to 3 months.
Comments