Diabetic Vegetable Stock

recipe image


  • 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


  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.

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Post Author: CookDaddy