Vegetable Broth Crock Potslow Cooker Food

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.

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.

SLOW COOKER VEGETABLE SOUP

Steps:

• Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
• Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

SLOW COOKER BONE BROTH

Steps:

• Heat oven to 180C/160C fan/gas 4. Spread the bones out on a baking sheet and roast them for an hour, turning them over after 30 mins.
• Heat the slow cooker if necessary. Pack the veg into the slow cooker, add the bones and enough water to fill the pot to within 2cm of the top. Add the lemon juice and the bay leaves. Cover and cook on Low for 18-36 hours. The longer you cook the broth the darker it will become.
• Place a colander over a bowl and scoop out all the bones into the colander. Return any broth from the bowl to the pan. Strain all the liquid through a fine sieve. Taste, and season only if you need to. Allow the broth to cool and lift off the fat. Store in the fridge for up to 3 days or transfer to freezer bags once it has cooled.

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!

SLOW-COOKER PEPPER STEAK

Steps:

• Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
• Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
• Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

ROASTED VEGETABLE BROTH (CROCK POT/SLOW COOKER)

Steps:

• Preheat oven to 400 degrees.
• Cut leeks in half lengthwise, and then into 1/2" slices. Rinse in water a few times to remove embedded sand and dirt. Spin dry if possible.
• Cut onions, parsnips and carrots into 1/2" dice and toss with half of the leeks in 1 tablespoon of oil. (I like to massage in a ziplock bag.).
• Spread these on a baking sheet or stoneware pan and roast for 40 minutes. Toss a few times to ensure even browning.
• Meanwhile, cut peppers, celery and squash into 1/2" dice.
• Heat 1 TBSP oil over med heat in Dutch oven, and sauté peppers, celery and squash with remaining leeks for approx 10 minutes. **Sprinkle with 1/2 tsp salt to sweat vegetables. Add spices and celery leaves after 5 minutes.
• Stir in 1/4 cup port wine and stir to evaporate, increase heat a bit if necessary. Scrape pan.
• Remove from heat and stir in 2 cloves chopped roasted garlic.
• After 40 minutes, remove vegetables from oven and add to sautéed vegetables. Stir to incorporate.
• Increase oven heat to broil.
• Broil tomatoes at 8" from heat for a few minutes to blacken skin.
• Divide vegetables and bay leaves between two crock pots.
• Add approximately 180 ounces or 1.5 gallons of water to fill crock pots.
• Cook on low for 8-10 hours.
• Usually, I will strain broth though cheesecloth and freeze.
• Sometimes I mill the vegetables and add back to broth for a thicker stock.

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.