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Light and Easy Vegetable Stock




Source of Recipe


Fresh from the Vegetarian Slow Cooker, by Robin Robertson


Recipe Introduction


Slow Cooker Size: 4 to 6 quart
Cook Time: 8 to 10 hours
Setting: Low
Makes about 8 cups
Source: Fresh from the Vegetarian Slow Cooker, by Robin Robertson (brand new cookbook, 2004)


List of Ingredients




1 tablespoon olive oil
2 medium-size yellow onions, quartered
2 large carrots, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
2 or 3 garlic cloves, left unpeeled and crushed
Peels from 2 large well-scrubbed potatoes
1/3 cup coarsely chopped fresh parsley leaves
1 large bay leaf
1/2 teaspoon black peppercorns
8 cups water
2 teaspoons tamari or other soy sauce
1 teaspoon salt

Recipe



1. Drizzle the oil in the bottom of a 4- to 6-quart slow cooker. Add the onions, carrots, celery, garlic, potato peels, parsley, bay leaf, and peppercorns, pour in the water, and add the tamari and salt. Cover and cook on Low for 8 to 10 hours.

2. Allow the stock to cool slightly, then strain it through a fine-mesh sieve into a pot or bowl, pressing the vegetables against the sieve to release all the juices. Store the cooled stock in tightly sealed containers where it will keep for 3 to 5 days in the refrigerator or in the freezer for up to 3 months.