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Vegetable Super-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 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 large yellow onion, thickly sliced
2 large carrots, cut into 1-inch chunks
1 large all-purpose potato, left unpeeled and cut into 1-inch chunks
1 large parsnip, peeled and cut into 1-inch chunks
1 celery rib, cut into 1-inch pieces
3 garlic cloves, left unpeeled and crushed
1 tablespoon olive oil
Salt and freshly ground black pepper
1/2 cup coarsely chopped fresh parsley leaves
4 dried shiitake or porcini mushrooms, soaked in 1 cup hot water until
softened, drained, and soaking liquid strained of grit and reserved
2 bay leaves
1/2 teaspoon black peppercorns
1 tablespoon tamari or other soy sauce
7 cups water


Recipe



1. Preheat oven to 450ºF. Place the onion, carrots, potato, parsnip, celery, and garlic in a lightly oiled baking pan. Drizzle with the oil and sprinkle with salt and pepper. Roast the vegetables until slightly browned, turning once, about 30 minutes total.

2. Transfer the roasted vegetables to a 4 quart slow cooker. Add the parsley, mushrooms and their soaking water, bay leaves, peppercorns, tamari, 1 teaspoon salt, and the water. Cover and cook on Low for 8 hours, until the vegetables are soft and the stock is a rich golden color.

3. Let the stock cool slightly, then strain through a fine-mesh sieve into a large bowl or pot, pressing against the solids with the back of a spoon to release the liquid. Use at once or let cool completely, then portion and store in the refrigerator in tightly covered containers.
Properly stored, the stock will keep in the refrigerator for up to 5 days or in the freezer up to 3 months.