Even if you’re cooking a vegetarian dish, it’s important to start with vegetable stock rather than adding more vegetables to the dish. It creates the background for all other flavors.
Makes 2 quarts | Prep time: 10 minutes | Minimum cook time: 3 hours in a medium slow cooker
2 quarts boiling water
2 carrots, thinly sliced
2 celery ribs, sliced
2 leeks, white parts only, thinly sliced
1 small onion, thinly sliced
1 tablespoon black peppercorns
3 parsley sprigs, rinsed
3 thyme sprigs, rinsed, or 1 teaspoon dried
2 garlic cloves, peeled
1 bay leaf
1. Pour water into the slow cooker, and add carrots, celery, leeks, onion, peppercorns, parsley, thyme, garlic, and bay leaf. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until vegetables are soft.
2. Strain stock through a sieve into a mixing bowl. Press down on solids with the back of a spoon to extract as much liquid as possible. Discard solids.
3. Chill stock, and then ladle stock into containers.
Note: The stock can be refrigerated for up to 4 days, or frozen for up to 6 months.