Vegetable Broth (version 1.3) |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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One of the best uses for a slow cooker is making vegetable broth. You can control the amount of sodium and the variety of vegetables and seasoning, and the broth can develop a full, rich flavor in the slow-cooker while you busy yourself elsewhere. This recipe depends on browned onion for a hearty flavor and parsnip for a subtle sweetness, but you can experiment with your own veget Ingredients:
1 large onion, peeled and diced |
2 tablespoons canola oil or 2 tablespoons vegetable oil |
1 carrot, peeled and sliced |
1 parsnip, peeled and sliced |
1 potato, peeled and quartered |
1 turnip, cubed |
1 zucchini, sliced |
1 stalk celery, chopped |
1 leek, cut in 3 inch chunks |
3 brussels sprouts, whole and scored with deep cuts |
3 green onions, cut in large chunks |
3 white pearl onions, peeled |
1 red pepper, chopped |
1/2 can pickled beet (including liquid) |
3 teaspoons garlic, crushed |
3 cloves garlic, sliced and sauteed in canola oil until brown on both sides |
3 bay leaves |
6 whole peppercorns |
5 whole cloves |
1 teaspoon celery seed |
1 teaspoon sage |
1 teaspoon allspice |
1 teaspoon chopped oregano |
broth seasonings |
1 tablespoon pure maple syrup or 1 tablespoon honey |
2 tablespoons canola oil or 2 tablespoons vegetable oil |
2 ounces cider vinegar |
1 tablespoon reduced-sodium worcestershire sauce |
4 cups water |
1 cup low-sodium v8 juice |
1 (14 1/2 ounce) can no-salt-added whole tomatoes (including liquid) |
1/4-1 cup unsalted butter (optional) |
Directions:
1. Saute chopped onion in canola oil until it is well browned.
2. Combine browned onion with remaining ingredients in a slow cooker.
3. Cover, and cook on low for 6 to 10 hours (a longer cooking time will result in a stronger broth).
4. Strain out and discard or compost vegetables, bay leaves and spices.
5. Cool broth, then refrigerate for up to 5 days or freeze in small portions to use in recipes calling for 1/2 cup or 1 cup.
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