Christmas Dinner Pre-Orders Now Open!
Whether you’re hosting an intimate dinner or a family feast, we’ve got the turkey and all the trimmings you need to enjoy Christmas with your loved ones. Pre-order by December 20 for pickup on December 22–23.
Roast these vegetables in the oven for extra flavour before throwing them in the slow cooker to create this rich vegetable stock. Use it in soups, stews or any other recipe that calls for vegetable stock. You can also use it as a substitute in otherwise vegetarian recipes that call for chicken stock.
Yield: Makes about 10 cups.
July 02, 2019
Cannot do nutritional analysis.
If desired, chopped mushrooms, cubed parsnip, cubed peeled celery root or cubed red bell pepper may be substituted for some of the vegetables in this recipe.
As an alternative to using the slow cooker, stock may be prepared in a stockpot on the stovetop. If using a stockpot, follow recipe directions above to point where vegetables are lightly browned. Transfer vegetables to a stockpot; set aside. If browned bits are left in roasting pan, set roasting pan over low heat. Add 1/4 cup water to pan. Bring to a boil, scraping to loosen browned bits. Pour into stockpot. Add remaining 12 cups water to stockpot. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes. Strain stock and continue following recipe directions.