Vegetable Stock

Directions

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.