Today, I decided to try my hand at making vegetable stock. I received 5 ears of com this week and undertook to cut the kernelsfrom the cobs. Ihad read, somewhere, that the stripped cobs can be used to make vegetable stock. I also had some leftoveronion which I chunked up to add to the cobs. When I looked at the rest of my produce stock, I found carrots, radishes, and roasted garlic, as well as a blend of fresh herbs (thyme, sage & rosemary). I decided this blend would make a lovely stock.
Slow-cooker Vegetable Stock
- 5 corn cobs*, stripped of kernels
- 1/3 large sweet onion*, cut in chunks
- 2 large late carrots*, cleaned and cut in chunks
- 6 radishes*, cut in half
- 6 cloves roasted garlic
- 1 bunch fresh herbs (thyme, sage, rosemary)
- kosher salt
- Water
Place all vegetables and herbs into slow-cooker. Add water to cover. Cover and cook 3-4 hours on HIGH. Adjust seasoning. Cook 10-15 minutes longer to blend flavors. Drain stock into a bowl; draining through a sieve or colander. Cool and freeze for later use.
*CSA ingredients
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