Vegetable Broth

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* Exported from MasterCook *

 

Vegetable Broth (Slow Cooker Cooking)

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Slow Cooker Cooking Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium onions -- peeled & cut into 12 " thick slices

2 large stalks celery -- cut into 1/2 " thick slices

2 large carrots -- peeled & cut into 1/2 " thick slices

1 small bulb fennel -- rough base and leafy stalks discarded--save

some fronds for stock--bulb cut lengthwise into 1/2 " thick slices

2 large leeks -- roots & all but 4 inches of green leaves

discarded, leeks quartered & well rinsed

1 large sweet green pepper -- seeds & membranes discarded & cut

into 1/2 " strips

4 cloves garlic -- unpeeled

2 tablespoons vegetable oil

6 sprigs fresh flat-leaf parsley

6 sprigs fresh thyme

1 large bay leaf

6 whole black peppercorns

6 reserved leafy fronds from the fennel

stalks

10 cups water

1 1/2 teaspoons salt

 

Preheat oven to 450ºF with a rack at the center position. Line a large, shallow

heavy-duty baking pan with aluminum foil.

 

Place the onions, celery, carrots, fennel, leeks, green pepper, and garlic on

the lined baking pan and drizzle with the vegetable oil. Toss the vegetables to

coat them with the oil and roast them in the oven for 30 minutes. Remove the

pan from the oven to stir the vegetables after the first 15 minutes.

 

While the vegetables are roasting, place the parsley, thyme, bay leaf,

peppercorns, and fennel fronds in a piece of cheesecloth and tie securely. When

the vegetables are lightly browned around the edges, scrape them with any

accumulated juices into the insert of the slow cooker. Bury the cheesecloth bag

among the vegetables, pour in the water, and add the salt. Cover and cook on

high for 6 hours, until the stock is bubbling, the vegetables are very soft, and

the stock is a deep amber color.

 

Turn the slow cooker off and let the stock cool slightly. Strain the stock into

a bowl. Press hard on the vegetables and cheesecloth bag, then discard them.

Store the stock in covered containers in the refrigerator or freeze for up to 6

months.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 8 cups "

 

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Per Serving (excluding unknown items): 720 Calories; 32g Fat (36.4% calories

from fat); 21g Protein; 104g Carbohydrate; 31g Dietary Fiber; 0mg Cholesterol;

3683mg Sodium. Exchanges: 1/2 Grain(Starch); 18 Vegetable; 5 1/2 Fat.

 

NOTES : This flavorful stock will add a depth of flavor to soups, stews, and

sauces. Roasting the vegetables before they are added to the slow cooker brings

out the sweetness in the root vegetables and gives the broth a beautiful amber

color.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0