The Best Slow Cooker Roasted Vegetable Stock Recipes
ROASTED-VEGETABLE STOCK
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.
Provided by sarahhouston
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 3h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
- Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
- Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 11.9 g, Fat 9.3 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 52.9 mg, Sugar 4.7 g
THE BEST SLOW COOKER ROASTED VEGETABLE STOCK
This herb and wine infused vegetable stock is made rich and savory by first roasting the vegetables in the oven, and then letting the slow cooker work its low and steady heat magic, hands off with no hovering. Full-bodied and savory, it makes a great base for brothy Asian and simple vegetable soups.
Provided by Karen Gibson
Time 10h15m
Number Of Ingredients 17
Steps:
- Preheat oven to 450°F.
- Place vegetables and mushrooms in a large, unlined roasting pan and toss lightly with olive oil, spreading them out evenly in the pan in a single layer. Roast for 20 to 30 minutes. Transfer to slow cooker and turn heat to Low (or 8 to 10 hours). Add tomato paste, herbs, peppercorns, optional cheese rind, salt and water.
- Add wine to the still-very-hot roasting pan and deglaze, scraping up as much of the browned vegetables bits as you can, and simmer until most of the wine has evaporated. Add everything - bits and juices - to the slow cooker and give the stock a quick stir. Cover and cook the stock for 8 to 10 hours on Low.
- Scoop the vegetables into a sieve or fine-mesh colander, and drain the vegetables into a large bowl, pressing firmly on the vegetables to extract every last drop of juice. Remove the spent vegetables to another container (or discard). Then strain the liquids from the slow cooker through a fine sieve into the large bowl, too.
- Use the strained broth immediately, store in the fridge for one week, or freeze for up to 4 months.
SLOW-COOKED VEGETABLES
I like to simmer this satisfying side dish in my Crock-Pot. Vegetables, especially the garden-fresh kind, are my favorite to use for potlucks. My sister-in-law shared the recipe with me. -Kathy Westendorf, Westgate, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 7h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.
Nutrition Facts : Calories 113 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 379mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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