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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 10 |
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I stole (and adapted) this recipe from , because they have stolen dozens of recipes from me and hundreds of recipes from Recipezaar! The original source of the recipe is the Art of Cooking for the Diabetic. Low sodium and low cholesterol, too! Ingredients:
2 large onions, chopped (about 4 cups total) |
2 large leeks, well washed and chopped (about 21/2 cups total) |
3 celery ribs, chopped |
2 large carrots, chopped |
1 parsnip, well washed and chopped |
3/4-1 lb celery root, peeled and diced |
1/2 cup chopped shallot |
3 1/2 quarts bottled water |
1 cup fresh parsley (stems and leaves) |
2 bay leaves |
2 tablespoons black peppercorns |
Directions:
1. Saute the chopped onions in a skillet until they are all brown and almost black.
2. Although you may vary the vegetable ingredients to taste, I strongly recommend that you do not omit the browned onions or the parsnip.
3. In a crockpot, combine vegetables and water.
4. Bring to a simmer, skimming foam from surface.
5. Add parsley, bay leaves, and peppercorns.
6. Cook on low for about 3 hours and check it periodically, adding more water as necessary to keep ingredients covered.
7. Taste the stock and continue cooking, if desired the longer it cooks, the stronger the flavour will be.
8. Strain stock through a fine sieve.
9. Stock keeps 3 days in the refrigerator or 1 month if frozen.
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