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
MethodIn 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
- Iron 8.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 114.0
- Vitamin C 26.0