Slow Cooker Winter Vegetable Stock

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Servings: 4 Prep: 15 min Cook: 465 min Pescetarian Vegan Vegetarian Freezable Slow Cooker/Crock Pot Stock/Broth Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Leek, Parsnip, Celeriac, Fresh Parsley, Extra Virgin Olive Oil, Whole Black Peppercorns

Ingredients

1 leek ⚠

1 onion

1 parsnip ⚠

1 celeriac ⚠

1 rutabaga

5 carrots

1 bunch fresh parsley ⚠

5 cloves garlic

1 tablespoon extra virgin olive oil ⚠

1 bay leaf

2 teaspoons sea salt

2 tablespoons dried thyme

1 teaspoon whole black peppercorns ⚠

10 cups water

Instructions

1. Trim and halve the leek, then chop. Peel and chop the onion, parsnip, celeriac, rutabaga, and carrots.

2. Chop the parsley, including the stems.

3. Peel the garlic.

4. Heat oil over high heat in a large pot. Add onions and stir to coat. After about a minute, add all the vegetables and spices and stir them with the onions.

5. Cook like this for a few minutes, stirring occasionally.

6. Add the vegetables to the slow cooker along with the water. Set to cook on low for 8-10 hours, covered.

7. Strain ingredients from liquid using a colander lined with a cheesecloth.

8. Store in the fridge up to 3 days, or freeze for up to 6 months.