Cuisinart PSC-650 - Manual (Page 28)

 
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Roasted Vegetable Stock
 large carrots, peeled, cut into
-inch lengths
 celery stalks, cleaned, cut into
-inch lengths
 leeks, roots removed, trimmed to
include  inches of green, cut in
half lengthwise and cleaned
 large onions ( ounces each),
peeled, quartered
 parsnips, peeled, cut into
-inch lengths
 large red or yellow bell peppers,
cored, seeded and quartered
 ounces portobello mushrooms,
cleaned, sliced
 garlic cloves
 tablespoons extra virgin olive oil
 sprigs fresh thyme
 fresh chives
 peppercorns
Makes 7 cups
Preheat oven to 0°F. Arrange vegetables and garlic on large baking sheet with
sides or in shallow roasting pan. Drizzle with olive oil and toss to coat completely.
Place pan in oven and roast for  minutes. Turn vegetables and roast an additional
fifteen minutes. Tie thyme and chives together into a bundle using butcher’s twine.
Transfer the roasted vegetables and accumulated juices, scraping up and including
the flavorful browned bits from the pan, to the Cuisinart
® Slow Cooker. Add the
bundle of herbs, peppercorns, and  cups water. Cover and press the on/off button
to turn the unit on. Set the time to  hours and press Low; slow cooker will auto-
matically switch to Warm when cooking time has elapsed.
Strain vegetables from stock and discard. Cover and refrigerate stock until ready to
use.
Nutritional information per serving (1 cup):
Calories 15 (0 from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0g • sod. 530mg • calc. 2mg • fiber 1g
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