Slow Cooker Roasted Vegetable Stock

Use this in vegetarian recipes as a substitute for chicken stock or in other recipes as a flavorful alternative to water.

Serves: 20Hands-on: 10 minutesTotal: 10 hours 40 minutesDifficulty: Easy

Serves: 20

Ingredients

  • 3 large carrots, peeled
  • 3 large parsnips, peeled
  • 3 large onions, peeled and quartered
  • 3 whole turnips
  • 3 medium rutabagas, quartered
  • 3 medium bell peppers, halved and seeded
  • 2 medium shallots
  • 1 whole head garlic
  • 1 bunch fresh thyme
  • 1 bunch parsley
  • 3½ quarts water

Directions

  • Preheat oven to 425°F. Arrange the vegetables and herbs on a 9" × 13" baking pan lined with parchment paper. Roast for 30 minutes or until browned.
  • Transfer the vegetables to a large slow cooker. Add water and cover. Cook on low for 8–10 hours. Strain the stock, discarding the solids. Freeze or refrigerate the stock until ready to use.

Recipe Information

Serves: 20

Ingredients

  • 3 large carrots, peeled
  • 3 large parsnips, peeled
  • 3 large onions, peeled and quartered
  • 3 whole turnips
  • 3 medium rutabagas, quartered
  • 3 medium bell peppers, halved and seeded
  • 2 medium shallots
  • 1 whole head garlic
  • 1 bunch fresh thyme
  • 1 bunch parsley
  • 3½ quarts water

Directions

  • Preheat oven to 425°F. Arrange the vegetables and herbs on a 9" × 13" baking pan lined with parchment paper. Roast for 30 minutes or until browned.
  • Transfer the vegetables to a large slow cooker. Add water and cover. Cook on low for 8–10 hours. Strain the stock, discarding the solids. Freeze or refrigerate the stock until ready to use.

Nutrition Information

Nutrition Information
Amount per serving
Calories70
Total Fat0.5g
Saturated Fat0g
Cholesterol0mg
Sodium40mg
Total Carbohydrate16g
Dietary Fiber4g
Sugars7g
Protein2g