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 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 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 â€“ 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.