Stocks & Sauces
Rich Veggie Stock
This stock makes a delicious base
for all soups and sauces.
Setting: Slow Cook
Makes about 8 cups (2 L)
1 large onion, cut into eighths
1 large leek, root end trimmed and
washed, cut into 2-inch (50 mm)
pieces
2 parsnips, peeled and cut into
2-inch (50 mm) pieces
1 plum tomato, cut into quarters
3 medium-to-large carrots, peeled
and cut into 2-inch (50 mm)
pieces
3 medium celery stalks, cut into
2-inch (50 mm) pieces
1 large handful fresh Italian parsley
1 small sprig fresh thyme
1 large garlic clove, crushed
½ teaspoon (2 ml) black
peppercorns
8 cups (2 L) water
1. Put all ingredients into the cooking pot
of the Cuisinart
®
Multicooker.
2. Set to Slow Cook on Low for 12 to
16 hours.
3. Once unit switches to Keep Warm,
strain stock, discarding vegetables. Use
immediately or cool to place in storage
containers for refrigerator or freezer.*
* Stock will keep in refrigerator for up to
one week, or two months in a freezer.
Nutritional information per serving (½ cup [125 ml]):
Calories 24 (5% from fat) • carb. 6g • pro. 1g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 17mg
• calc. 25mg • fiber 1g
Roasted Beef Stock
There is nothing more wholesome or
economical than preparing your own
homemade stocks.
Settings: Roast
Slow Cook
Makes about 10 cups (2.5 L)
4 pounds (1.8 Kg) beef bones
1 large onion, cut into eighths
1 large leek, washed well with root
end trimmed, cut into 2-inch
(50 mm) pieces
4 medium carrots, peeled and cut
into 2-inch (50 mm) pieces
2 medium celery stalks, cut into
2-inch (50 mm) pieces
1 large handful fresh Italian parsley
1 teaspoon (5 ml) black
peppercorns
1 bay leaf
1 garlic clove, crushed
12 cups (3 L) cold water
1. Preheat the Cuisinart
®
Multicooker to
Roast at 425°F (220°C). Put bones into
the cooking pot, cover and roast for
about 30 minutes, turning once during
cooking until well browned. Remove the
beef bones and carefully remove the pot
and pour out any residual grease.
2. Return pot to unit. Add bones and
remaining ingredients to the pot.
Switch to Slow Cook on Simmer for
14 to 20 hours.
3. Once unit switches to Keep Warm,
strain stock, discarding beef bones and
vegetables. Use immediately or cool to
place in storage containers for
refrigerator or freezer.*
* Stock will keep in refrigerator for up to
one week, or two months in a freezer.
Nutritional information per serving (½ cup [125 ml]):
Calories 42 (15% from fat) • carb. 3g • pro. 3g
• fat 2g • sat. fat 1g • chol. 7mg • sod. 28mg
• calc. 20mg • fiber 0g
Garden Vegetable
Sauce
This sauce can be served chunky, or you can
use an immersion blender to make it smooth.
Settings: Brown/Sauté
Slow Cook
Makes about 6 cups (1.5 L)
1½ tablespoons (25 ml) extra virgin
olive oil
2 medium-to-large onions, peeled
and cut into ½-inch (12.5 mm)
pieces
4 medium carrots, cut into ½-inch
(12.5 mm) pieces
2 cups (500 ml) ½-inch (12.5 mm)
cubed eggplant (not peeled)
2 medium celery stalks, cut into
½-inch (12.5 mm) pieces
4 garlic cloves
1½ teaspoons (7 ml) sea or kosher
salt, divided
1½ teaspoons (7 ml) dried oregano
1½ teaspoons (7 ml) dried basil
4 roasted red bell peppers, cut into
1-inch (25 mm) pieces
½ cup (125 ml) dry white wine
3 tablespoons (45 ml) tomato paste
4 cans diced tomatoes, strained,
reserving 1 cup (250 ml) of the
juices
¼ teaspoon (1 ml) freshly ground
black pepper
3 tablespoons (45 ml) granulated
sugar
1. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker; set to Brown/
Sauté at 350°F (180C). Once the oil is
hot, add the onions, carrots, eggplant,
celery, garlic and ½ teaspoon (2 ml) of
the salt. Sauté ingredients together so
that they gently cook and turn slightly
golden.
2. Add the oregano, basil, red peppers and
wine to the sautéed ingredients. Cook
until the wine has reduced by at least
half. Add the tomato paste, tomatoes
with the 1 cup (250 ml) of reserved
juices, remaining salt, pepper and sugar.
Bring mixture to a boil and then switch
to Slow Cook on Low for 3 hours.
3. Once the 3 hours expire, the unit will
automatically switch to Keep Warm. If
you want to serve as a more rustic-style
sauce, you can serve as is. If you want
a smoother sauce, blend in the cooking
pot by using an immersion blender.
Nutritional information per serving (¼ cup [60 ml]):
Calories 55 (6% from fat) • carb. 11g • pro. 2g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 433mg
• calc. 32mg • fiber 2g
