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Crock Pot Vegetable Stock Roasted Recipe

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This recipe for Crock Pot Vegetable Stock Roasted is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 carrots, peeled
3 parsnips, peeled
3 large onions, quartered
3 whole turnips
3 rutabagas, quartered
3 bell peppers, halved
2 shallots
1 whole head garlic
1 bunch fresh thyme
1 bunch parsley
5 quarts water
Directions:
Directions:
Preheat oven to 425°. Arrange vegetables and herbs in a 9x13” baking pan lined with parchment paper. Roast for 30 minutes or until browned.
Add the vegetables to a 6-qt crock pot. Add 5 quarts 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.
Personal Notes:
Personal Notes:
Use this as a substitute for chicken stock or as a flavorful alternative to water.
Any leftover vegetables can be added to stock for extra flavor; fennel fronds, green onions, turnips and red onion are all good choices. Depending on the recipe that the stock will be used in, adding items like dried chilies or ginger will customize the stock, making it an even better fit for the final product.

 

 

 

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