Diabetic Vegetable Stock

Ingredients

• 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 shallot
• 3 1/2 quarts bottled water
• 1 cup fresh parsley (stems and leaves)
• 2 bay leaves
• 2 tablespoons black peppercorns

Directions

1. 1

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

2. 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. 3

   In a crockpot, combine vegetables and water.

4. 4

   Bring to a simmer, skimming foam from surface.

5. 5

   Add parsley, bay leaves, and peppercorns.

6. 6

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

7. 7

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

8. 8

   Strain stock through a fine sieve.

9. 9

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