Side Pannel
Slow Cooker Vegetable Broth
Ingredients List
- 1 tb Canola oil
- 1 lg Onion; chopped
- 1 lg Carrot; diced
- 10 c Water
- 3 c Coarsely chopped green leek
- -tops
- 1 Celery stalk; sliced
- 1 Turnip; diced
- 1 Dried mushroom
- 1/4 c Parsley; stems and leaves
- 3 Fresh thyme sprigs
- 1 Bay leaf
- 2 Whole cloves
- 1 ts Salt
- 1/4 ts Freshly ground black pepper
Directions
Heat the oil in a nonstick skillet over medium-high heat. Add the onion and
carrot and cook, stirring frequently, until the vegetables begin to brown,
8 to 10 minutes.
Place in a slow cooker with water, leek tops, celery, turnip, mushroom and
seasonings. Simmer on high 6 to 8 hours, or overnight, until vegetables are
very soft. Strain off stock and discard vegetables.
Variation: Instead of using leeks, you can use a combination of 2 or more
of the following: loosely packed spinach leaves and stems, lettuce leaves,
tomato skins, fresh mushroom stems, or diced parsnips along with some
additional chopped celery and carrot to equal 3 cups vegetables.
Makes about 8 cups.
Slow cookers and long, slow simmering makes a good broth. A quick browning
of onions and carrots intensifies this stock's hearty flavor.
carrot and cook, stirring frequently, until the vegetables begin to brown,
8 to 10 minutes.
Place in a slow cooker with water, leek tops, celery, turnip, mushroom and
seasonings. Simmer on high 6 to 8 hours, or overnight, until vegetables are
very soft. Strain off stock and discard vegetables.
Variation: Instead of using leeks, you can use a combination of 2 or more
of the following: loosely packed spinach leaves and stems, lettuce leaves,
tomato skins, fresh mushroom stems, or diced parsnips along with some
additional chopped celery and carrot to equal 3 cups vegetables.
Makes about 8 cups.
Slow cookers and long, slow simmering makes a good broth. A quick browning
of onions and carrots intensifies this stock's hearty flavor.
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