Diabetic Vegetable Stock

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• 2 large onions, chopped (about 4 cups total)
• 2 large leeks, well washed and chopped (about 2â½ cups total)
• 3 celery ribs, chopped
• 2 large carrots, chopped
• 1 parsnip, well washed and chopped
• 3/4-1 lb celery root, peeled and diced
• 1/2 cup chopped shallot
• 3 1/2 quarts bottled water
• 1 cup fresh parsley (stems and leaves)
• 2 bay leaves
• 2 tablespoons black peppercorns

Recipe

• 1 saute the chopped onions in a skillet until they are all brown and almost black.
• 2 although you may vary the vegetable ingredients to taste, i strongly recommend that you do not omit the browned onions or the parsnip.
• 3 in a crockpot, combine vegetables and water.
• 4 bring to a simmer, skimming foam from surface.
• 5 add parsley, bay leaves, and peppercorns.
• 6 cook on low for about 3 hours and check it periodically, adding more water as necessary to keep ingredients covered.
• 7 taste the stock and continue cooking, if desired – the longer it cooks, the stronger the flavour will be.
• 8 strain stock through a fine sieve.
• 9 stock keeps 3 days in the refrigerator or 1 month if frozen.