Rich Veggie Stock

Makes about 8 cups

   large onion, cut into eighths
1 large leek, root end trimmed and
   washed, cut into 2-inch pieces
2 parsnips, peeled and cut into 2-inch
    pieces
1 plum tomato, cut into quarters
3 medium-to-large carrots, peeled and
cut into 2-inch pieces
3 medium celery stalks, cut into 2-inch
    pieces
1 large handful fresh Italian parsley
1 small sprig fresh thyme
1 large garlic clove, crushed
½ teaspoon black peppercorns
8 cups water

Nutritional information per serving (½ cup):
Calories 24 (5% from fat) • carb. 6g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 17mg
• calc. 25mg • fiber 1g

1. Put all ingredients into the cooking pot of
the Cuisinart® Multicooker.
2. Set to Slow Cook on Low for 12 to 16
hours.*
3. Once unit switches to Keep Warm,
strain stock, discarding vegetables. Use
immediately or cool to place in storage
containers for refrigerator or freezer.**
*While we recommend a long cooking time
to better develop the flavors, it is not entirely
necessary. If time is short, you can reduce
the cooking time by a few hours, or cook on
High for 5 to 6 hours.
**Stock will keep in refrigerator for up to one
week, or two months in a freezer.