Recipe by Mille®
I stole (and adapted) this recipe from applesforhealth.com, 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!
Top Review by kiwidutch
R.I.P Miller.. this is an excellent recipe, so simple to throw together and healthy healthy healthy. I threw everything into the crockpot in the early evening, set the timer for 12 hours and left it to do it's stuff. Result.. a clear but well coloured stock that smelled so good that DH ( who could care less about stock) mentioned twice that it smelled REALLY good for just vegetables. I didn't have any parnip but threw in all the vegetables that needed using up before we go on holiday, carrots, onions, celery, green peppers, fresh thyme, parsley etc and wow am I PLEASED with this.. there's no added salt, no preservatives and it's fantistic as a base for vegetarian soups and for healthier frying of veggies. I filled the crockpot with veggies and water and got about 8-9 cups of stock which is brilliant. Please see my rating system: 5 stars for simplicity, taste and healthiness. Thanks!
- 2 large onions, chopped (about 4 cups total)
- 2 large leeks, well washed and chopped (about 2½ 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 See How It's Made
- Saute the chopped onions in a skillet until they are all brown and almost black.
- Although you may vary the vegetable ingredients to taste, I strongly recommend that you do not omit the browned onions or the parsnip.
- In a crockpot, combine vegetables and water.
- Bring to a simmer, skimming foam from surface.
- Add parsley, bay leaves, and peppercorns.
- Cook on low for about 3 hours and check it periodically, adding more water as necessary to keep ingredients covered.
- Taste the stock and continue cooking, if desired the longer it cooks, the stronger the flavour will be.
- Strain stock through a fine sieve.
- Stock keeps 3 days in the refrigerator or 1 month if frozen.