Specifications

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SoupS & StockS

Roasted Vegetable Stock

3 large carrots, peeled, cut into 3-inch

(7.5 cm) lengths

2 celery stalks, cleaned, cut into 3-inch

(7.5 cm) lengths

2 leeks, roots removed, trimmed to in-

clude 2 inches (5 cm) of green, cut in

half lengthwise and cleaned

2 large onions [6 ounces (168 g) each],

peeled, quartered

2 parsnips, peeled, cut into 3-inch

(7.5 cm) lengths

2 large red or yellow bell peppers, cored,

seeded and quartered

8 ounces (227 g) portobello

mushrooms, cleaned, sliced

4 garlic cloves

2 tablespoons (30 ml) extra virgin

olive oil

6 sprigs fresh thyme

6 fresh chives

12 peppercorns

Makes 7 cups (1.75 L)

Preheat oven to 450°F (232°C). Arrange vegetables and garlic on large baking sheet

with sides or in shallow roasting pan. Drizzle with olive oil and toss to coat complete

ly. Place pan in oven and roast for 25 minutes. Turn vegetables and roast an addition

al 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 Cuisinart

Slow Cooker. Add the

bundle of herbs, peppercorns, and 8 cups ( 2 L) 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.

Nutritional information per serving [1 cup (250 ml)]:

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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