Roasted Vegetable Stock

From 1001 Best Slow Cooker Recipes

• Ready In: 4 hrs 15 mins
• Yields: 2 quarts

Ingredients

• 2  quarts water
• 1  cup dry white wine
• 1  cup  coarsely chopped  white onion
• 1  cup  chopped leek
• 1  cup  chopped carrot
• 1  cup  chopped zucchini
• 1  cup  chopped turnip
• 1  cup  chopped beet
• 1  cup chopped tomato
• 1⁄2 small  butternut squash or 1⁄2 small acorn squash, cubed
• 1  bulb of garlic, cut in half crosswise
• 3  cups  coarsely chopped kale
• 6  sprigs parsley
• 1  bay leaf
• 1 -2  teaspoon  dried bouquet garni
• 1  teaspoon whole black peppercorn
• 4  whole allspice
•  salt and pepper

Directions

1. Arrange vegetables, except for kale, in a single layer on greased, foil lined jelly roll pan.
2. Bake at 425 until tender and browned, about 35-40 minutes.
3. Transfer vegetables to slow cooker and add remaining ingredients, except salt and pepper.
4. Cover and cook on low for 4-6 hours. Strain, discarding solids; season to taste with salt and pepper.