Sauces and Dressings
Rich Veggie Stock
Makes about 8 cups
Rich Veggie Stock
Makes about 8 cups
This stock makes a delicious base for all soups and sauces.
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
carb. 6g
pro. 1g
fat 0g
sat. fat 0g
chol. 0mg
sod. 17mg
calc. 25mg
fiber 1g
Ingredients
- 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
Preparation
- 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.
