Basic Vegetable Stock

Name: Basic Vegetable Stock
Ingredients: 8 carrots, scrubbed and coarsely chopped; 6 stalks celery, coarsely chopped; 3 onions, coarsely chopped; 3 cloves garlic, coarsely chopped; 6 sprigs parsley; 3 bay leaves; 10 black peppercorns; 1 tsp (5 ml) dried thyme leaves; Salt, optional; 12 (3 l) cups water

10 ingredients

10 steps

Ingredients

8 carrots, scrubbed and coarsely chopped
6 stalks celery, coarsely chopped
3 onions, coarsely chopped
3 cloves garlic, coarsely chopped
6 sprigs parsley
3 bay leaves
10 black peppercorns
1 tsp (5 ml) dried thyme leaves
Salt, optional
12 (3 l) cups water

Directions

1

Large (minimum 6 quart) slow cooker
2

In slow cooker stoneware, combine carrots, celery, onions, garlic, parsley, bay leaves, peppercorns, salt to taste, if using, and water.
3

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

Strain and discard solids.
5

Cover and refrigerate for up to 5 days or freeze in an airtight container.
6

VARIATION
7

Enhanced Vegetable Stock
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

Bring to a boil.
10

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