Vegetable Stock

Name: Vegetable Stock
Ingredients: 2 medium onions, peeled and cut into 1/2-inch-thick slices; 2 large celery stalks, cut into 1/2-inch-thick slices; 2 large carrots, peeled and cut into 1/2-inch-thicks lices; 1 small bulb fresh fennel, rough base and leafy stalks discarded (save some fronds for stock), bulb cut lengthwise into 1/2-inch thick slices; 2 large leeks, roots and all but 4 inches of green leaves discarded, leeks quartered and well rinsed; 1 large sweet green pepper, seeds and membranes discarded, and cut into 1/2-inch-strips; 4 unpeeled garlic cloves, crushed; 2 tablespoons vegetable oil; 6 sprigs fresh flat-leaf parsley; 6 sprigs fresh thyme; 1 large bay leaf; 6 whole black peppercorns; 6 reserved leafy fronds from the fennel stalks; 10 cups water; 1 1/2 teaspoons salt

15 ingredients

13 steps

Ingredients

2 medium onions, peeled and cut into 1/2-inch-thick slices
2 large celery stalks, cut into 1/2-inch-thick slices
2 large carrots, peeled and cut into 1/2-inch-thicks lices
1 small bulb fresh fennel, rough base and leafy stalks discarded (save some fronds for stock), bulb cut lengthwise into 1/2-inch thick slices
2 large leeks, roots and all but 4 inches of green leaves discarded, leeks quartered and well rinsed
1 large sweet green pepper, seeds and membranes discarded, and cut into 1/2-inch-strips
4 unpeeled garlic cloves, crushed
2 tablespoons vegetable oil
6 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme
1 large bay leaf
6 whole black peppercorns
6 reserved leafy fronds from the fennel stalks
10 cups water
1 1/2 teaspoons salt

Directions

1

Preheat the oven to 450F with a rack at the center position.
2

Line a large, shallow heavy-duty baking pan with aluminum foil.
3

Place the onions, celery, carrots, fennel, leeks, green pepper, and garlic on the lined baking pan and drizzle with the vegetable oil.
4

Toss the vegetables to coat them with the oil and roast them in the oven for 30 minutes.
5

Remove the pan from the oven to stir the vegetables after the first 15 minutes.
6

While the vegetables are roasting, place the parsley, thyme, bay leaf, peppercorns, and fennel fronds in a piece of cheesecloth and tie securely.
7

When the vegetables are lightly browned around the edges, scrape them with any accumulated juices into the insert if the slow cooker.
8

Bury the cheesecloth bag among the vegetables, pour in the water, and add the salt.
9

Cover and cook on HIGH for 6 hours, until the stock is bubbling, the vegetables are very soft, and the stock is a deep amber color.
10

Turn the slow cooker off and let the stock cool slightly.
11

Strain the stock into a bowl.
12

Press hard on the vegetables and cheesecloth bag, then discard them.
13

Store the stock in covered containers in the refrigerator for 1 week, or freeze for up to 6 months.