Diabetic Vegetable Stock

Diabetic Vegetable Stock

Low sodium and low cholesterol, too!


2 large onions, chopped (about 4 cups total)
2 large leeks, well washed and chopped (about 2½ 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 shallots
3 1/2 quarts bottled water
1 cup fresh parsley (stems and leaves)
2 bay leaves
2 tablespoons black peppercorns

Yield: 7 pints,

Saute the chopped onions in a skillet until they are all brown and almost black.

Although you may vary the vegetable ingredients to taste, I strongly recommend that you do not omit the browned onions or the parsnip.

In a crockpot, combine vegetables and water.

Bring to a simmer, skimming foam from surface.

Add parsley, bay leaves, and peppercorns.

Cook on low for about 3 hours and check it periodically, adding more
water as necessary to keep ingredients covered.

Taste the stock and continue cooking, if desired – the longer it cooks, the stronger the flavour will be.

Strain stock through a fine sieve.

Stock keeps 3 days in the refrigerator or 1 month if frozen.

B-man :wink: