Crockpot Veggie Broth - From Taryn
Veggie "scraps" of your choosing:
- Carrots (tops, peelings)
- Peppers (stems, no seeds)
- Potatoes (skins)
- Tomatoes (tops)
- Celery (bottoms of stalks, leaves)
- Mushrooms (bottoms)
- Zucchini (peels)
Minced onion (if you don't add onion)
Collect veggie peelings/scraps in a container in your fridge for about a week, or until you have enough to fill a crockpot.
Place veggies in the crockpot, and add water -- just enough to cover the veggies.
Turn the crockpot to low and cook for 8-12 hours, or on high for 4-6 hours.
Allow stock to cool, and then strain to remove veggie parts.
Pour into containers to store. I also took Taryn's advice and froze broth as ice cubes... for mine, 8 cubes = 1 C broth. This way, if I have a recipe calling for just a bit of broth, I can add in the cubes.
I've heard that if I want a chicken broth... I just need to add some chicken scraps and make it in a similar fashion. Maybe I'll be brave and try that soon.
The post is linked to the Carnival of Super Foods: Broth.