Yum! A big bowl of brown liquid!
|Napping garden gnomes make everyone happy|
salt (I do not add salt now, but prefer to salt to taste when using in a recipe)
Use a 6-quart slow cooker. This is a "free" recipe! When cooking, save your vegetable ends and peels.
Many people have a large Tupperware container in their freezer that they use for just this purpose. In order for this to be safe, you'll need to wash your vegetables well and scrub off all of the dirt. I'd highly highly highly (three highlies!) recommend using certified organic produce when making broth/stock---or better yet, organic vegetables that you've grown in your own garden.
Some great veggie-broth-making candidates are: carrot peels, onion skin, celery ends, bell pepper stems, and garlic skins. Don't bother with potato skin, it's too starchy and has an overwhelming earthy (dirt) flavor.
Put the (washed) vegetable skins and pieces into your slow cooker and add a bunch of water. I don't measure, I just make sure the skins and pieces are submerged (you may need to poke them down a bit with a wooden spoon). Cover and cook on low for 10 to 12 hours. Place a colander in a large stock pot, and carefully strain the vegetable pieces from your broth.
Cool completely and freeze in containers until you are ready to use in your favorite recipe.
It's quite interesting how garlic and onion peels infuse the water with so much flavor. This is a very customizeable recipe---if you'd like a greens-packed broth, save the ends from spinach or chard---it's really up to you! If you use even the tiniest amount of beet skin, you'll end up with pinkish red broth. Neat!
|Turtle prefers it when I save vegetable skins/pieces for her|
March 24: Baked Ziti
March 25: Walnut and Sage Potatoes AuGratin
March 26: Split Pea Soup
March 27: Perfect Gluten Free Bread
March 28: Smoky Refried Bean Soup
March 29: Honey and Cinnamon Glazed Carrots
March 30: Ratatouille
March 31: Pot Roast with Red Wine and Cranberries
April 1: Easy Taco Night
April 2: Bread Pudding
April 3: Eggplant "Parmesan" with Feta
April 4: Roasted garlic