Guest guest Posted November 20, 2001 Report Share Posted November 20, 2001 * Exported from MasterCook * Potato Peel Broth Recipe By : The Vegetarian Slow Cooker by Joanna White, page 53 Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Slow Cooker Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 large baking potatoes 1 large onion -- quartered 2 medium carrots -- peeled and sliced 1 stalk celery cut into 1/2-inch pieces 2 whole cloves garlic 1 1/2 quarts cold water 1 large fresh thyme sprig 1 bay leaf fresh parsley stems -- small handful cheesecloth and kitchen twine salt and pepper -- to taste Makes 6 cups I use this broth in place of vegetable broth, especially for creamed soups. Scrub potatoes well and remove peels in 1/2-inch-thick pieces (save potato centers for another use). Place potato peelings, onions, carrots, celery, garlic and water in the slow cooker. Stir to combine. Place thyme, bay leaf and parsley stems in a 4-inch square piece of cheesecloth and tie with kitchen twine. Add to slow cooker, making sure herb package is submerged in liquid. Cover and cook on low heat for 8 to 9 hours, or on high heat for 4 hours. Add salt and pepper, taste and adjust seasonings. Immediately strain mixture through a colander, cover and store broth in the refrigerator until ready to use. Discard strained vegetables. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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