Vegetable Super-Stock
Saturday, January 16th, 2010Vegetable Super-Stock
This recipe is for a slow cooker, and is from “From the Vegetarian Slow Cooker,” by Robin Robertson. I’m sure it can be easily adapted for stove-top, probably by adding a little more water and then following whatever instructions are given for hours on the burner. Anyway, this is really great, and definitely uses a lot of the stuff you may still have hanging around. As with any stock, small modifications are probably no problem, so feel free to use a red onion rather than a yellow one, and etc.
1 lrg yellow onion, thickly sliced
2 lrg carrots, cut into 1 inch chunks
1 lrg all-purpose potato, left unpeeled and cut into 1 inch chunks
1 lrg parsnip, peeled and cut into 1 inch chunks
1 celery rib, cut into one inch pieces
3 garlic cloves, left unpeeled and crushed
1 T. olive oil
Salt and pepper
half cup coarsely chopped fresh parsley leaves
4 dried shitake or porcini mushrooms, soaked in 1 c. hot water until softened, drained. Strain liquid of grit, and reserve
2 bay leaves
half teaspoon black peppercorns
1 T. tamari or other soy sauce
7 cups water
1. Preheat the oven to 450. Place the onion, carrots, potato, parsnip, celery, and garlic in a lightly oiled baking pan. Drizzle with the oil and sprinkle with salt and pepper. Roast the vegetables unitl slightly browned, turning once, about 30 mins total.
2. Transfer the roasted vegetables into a 4-6 quart slow cooker. Add the parsley, the mushrooms and their soaking water, bay leaves, peppercorns, soy sauce, 1 teaspoon salt, and the water. Cover and cook on LOW for 8 hours, until the vegetables are soft and the stock is a rich golden color.
3. Let the stock cool slightly, then strain through a fine-mesh sieve into a large bowl or pot, pressing against the solids with the back of a spoon to release the liquid. Use at once or let cool completely, then portion and store in the refrigerator in tightly covered containers. Properly stored, the stock will keep in the refrigerator for 5 days or in the freezer for up to 3 months.
Submitted by Ben Masur. Thanks Ben!
