Even
if you’re cooking a vegetarian dish, it’s important to start with vegetable
stock rather than adding more vegetable to the dish. It creates the background
for all other flavors.
Make 2 quarts / Prep time: 10 minutes / Minimum cook time:4 hours in a medium slow cooker
Procedure:
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.
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