Roasted Vegetable Stock - Cuisinart PSC-650C Instruction Booklet

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 l eeks, 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
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
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.
Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g
Makes 7 cups (1.75 L)
Nutritional information per serving [1 cup (250 ml)]:
• chol. 0g • sod. 530mg • calc. 2mg • fiber 1g
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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
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Slow Cooker. Add the