Basic Vegetable Broth Slow Cooker Food

SLOW COOKER VEGETABLE BROTH

Steps:

• Add veggies, water, peppercorns, and bay leaves to your slow cooker.
• Cook on low for 8-10 hours (or on high 4-5 hours), until the broth is golden and the veggies are very tender.
• Remove the lid from the slow cooker and let the broth cool for a bit.
• Use a wooden spoon to gently press on the veggies in the slow cooker to release a little more flavor.
• Grab a large bowl and set a colander over the top. Make sure you're near your kitchen sink! Now carefully pour the mixture into the colander and discard the cooked veggies. Set a fine-mesh sieve over another bowl (or rinse your slow cooker out to use that). Pour the broth over the sieve to strain out the last bit of sediment.
• Add salt if desired.
• Keeps refrigerated in an airtight container for about 5 days, or you can freeze it for later use. Freezer bags are the easiest. To thaw, pull it out of the freezer and place it in the fridge to thaw 12-24 hours ahead of time.

SLOW-COOKED VEGETABLES

Steps:

• Place the vegetables in a 3-qt. slow cooker. In a small bowl, combine the butter, tapioca, sugar, salt and pepper; pour over vegetables and stir well. , Cover and cook on low for 7-8 hours or until vegetables are tender. Serve with a slotted spoon.

WORLD'S GREATEST VEGETABLE BROTH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Remove leaves and tender inner parts of celery and set aside.
• Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.
• Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
• Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

SLOW COOKER BONE BROTH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet.
• Roast bones in the preheated oven until browned, 25 to 30 minutes.
• Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt.
• Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

BASIC VEGETABLE BROTH

Steps:

• Place all the ingredients in a large pot with 3-4 quarts of water.
• Cover and simmer about 1 hour.
• Strain.
• Variations:.
• You can make this recipe in the slow cooker, which I almost always do, on low for 6 hours or on high for 4.
• This broth freezes very well. Keep it on hand in different sized portions for any recipe that calls for stock. Simply defrost in microwave for a few minutes before adding to another recipe.
• You can add more vegetables and herbs, if you wish, but make sure to add more water if you increase the amount of veggies.
• This recipe will make about 16 cups of stock. Easily double the recipe for more.

BASIC VEGETABLE BROTH (SLOW COOKER)

Steps:

• Place all ingredients in slow cooker with 7 cups water.
• Cook on low heat until vegetables are tender, about 6 hours.
• Strain into large bowl, pressing vegetables to extract liquid.
• Let cool 30 minutes.
• Refrigerate uncovered until cool.
• Cover and refrigerate for up to 3 days or freeze for up to 1 month.

VEGETABLE BROTH

Steps:

• Heat the olive oil over medium heat in a large pot.
• Add the vegetables and stir-fry to brown lightly.
• Add the marjoram, thyme, bay leaves, and cold water.
• Bring the pot to a boil, reduce the heat, cover, and simmer for one hour.
• Strain the stock through a fine sieve or a cheesecloth-lined colander.
• Press or squeeze the vegetables to extract their liquid.
• Discard the vegetables.

VEGETABLE BROTH (CROCK POT/SLOW COOKER)

Steps:

• Slice leeks lengthwise and cut into 1/2" slices. Rinse in cold water and separate layers to remove any dirt or debris. Spin dry if possible or dab with paper towel.
• Dice onions and slice celery and carrots reserving 1/2 cup carrots.
• Heat 2 TBSP olive oil over medium heat in Dutch oven and add onions, leeks, celery, carrots, and 4 cloves minced garlic. Sprinkle 1/2 tsp salt on vegetables to induce sweating, and stir occasionally for 10 minutes. **Add seasoning, pepper and celery leaves after 5 minutes.
• After 10 minutes, increase heat and add 1/4 cup dry Vermouth to pot. Stir until evaporated. Remove from heat.
• Add reserved carrots to the pot, chopped parsnips, peppers, zucchini, parsley, and can of tomatoes with juice. Stir to blend well.
• Divide vegetables between large and small crock pots.
• Add two tbsp tomato paste and two bay leaves to large crock and one tbsp tomato paste and 1 bay leaf to small crock pot.
• Fill pots with approx 180 ounces or 1.5 gallons of water.
• Cook on low for 8-10 hours.
• I strain through cheesecloth and freeze in 1 cup servings. I use it in almost everything!

CHICKEN BROTH IN A SLOW COOKER

Steps:

• Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
• Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.