Diabetic Vegetable Stock Recipes

DIABETIC VEGETABLE STOCK

Steps:

• 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.

VEGETABLE STOCK

Steps:

• Chop the leeks (which have been trimmed and well washed to remove any interior dirt; use white and light green parts only), onions, carrots, celery and parsley.
• Heat the olive oil in a large pot, add the vegetables and stir-fry to brown lightly.
• Add 1 1/2 gallons of cold water.
• Also add the marjoram, thyme and bay leaves.
• Bring to a boil, reduce heat and simmer, partly covered, for 1 hour.
• Strain stock through cheesecloth-lined strainer, cool, and chill or freeze.