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

Ingrédients

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