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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