Slow Cooker Roasted Vegetable Stock

Author: Canadian Living

Roasting the vegetables before making the stock is a chef's secret for a deeply flavourful, rich vegetable broth.

  • Portion size 10 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 6 carrots coarsely chopped
  • 6 onions coarsely chopped
  • 6 ribs celery coarsely chopped
  • 2 cups sliced mushrooms
  • 6 cloves garlic
  • 4 teaspoons vegetable oil
  • 12 fresh parsley sprigs
  • 15 black peppercorns cracked
  • 3 bay leaves
  • 10 cups water
  • 1 teaspoon salt

Method

In 2 roasting pans, stir together carrots, onions, celery, mushrooms, garlic and oil to coat.

Roast in top and bottom thirds of 450°F (230°C) oven, switching and rotating pans and stirring halfway through, until softened and browned, about 40 minutes. Transfer to slow cooker.

Pour 1 cup water into each roasting pan; heat, stirring and scraping up browned bits from pan. Pour into slow cooker.

Add parsley, peppercorns, bay leaves and water to slow cooker. Cover and cook on low for 8 hours.

Strain through cheesecloth-lined sieve, gently pressing vegetables. Stir in salt. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days or freeze for up to 4 months.)

Nutritional facts Per 1 cup: about

  • Sodium 290 mg
  • Protein 2 g
  • Calories 66.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 114.0
  • Vitamin C 26.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Roasted Vegetable Stock

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