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Roasted Vegetable Stock - 6 Cups


2 large carrots, peeled, cut into 3-inch lengths
2 leeks, roots removed, trimmed to include 2 inches of green, cut in half lengthwise and cleaned
1 celery rib, cleaned, cut into 3-inch lengths
1 large onion (6 ounces each), peeled, quartered
1 parsnip, peeled, cut into 3-inch lengths
1 large red or yellow bell pepper, cored, seeded and quartered
6 ounces portobello mushrooms, cleaned, sliced
4 garlic cloves
2 tablespoons extra virgin olive oil
6 thyme sprigs
6 fresh chives
12 peppercorns


Preheat oven to 450°F. Arrange vegetables and garlic on large baking sheet with
sides or in shallow roasting pan. Drizzle with olive oil and toss to coat completely.
Place pan in oven and roast for 25 minutes. Turn vegetables and roast an additional fifteen minutes. Tie thyme and chives together into a bundle using butcher’s twine.
Transfer the roasted vegetables and accumulated juices, scraping up and including the flavorful browned bits from the pan, to the ceramic pot of the Cuisinart® Slow Cooker. Add the bundle of herbs, peppercorns, and 6 cups water. Cover and press the on/off button to turn the unit on. Set the time to 6 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed.
Strain vegetables from stock and discard. Cover and refrigerate stock until ready
to use.

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Makes 6 cups

Nutritional Information
Per Serving

Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0g • sod. 530mg • calc. 2mg • fiber 1g

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