Halaman

    Social Items

Broth is a highly concentrated form of nutrients, distilling everything wonderful from the vegetables into a rich liquid.

Freshest Vegetable Broth
Freshest Vegetable Broth

Homemade broth is the best. It’s fresher tasting, it doesn’t have added sodium, and you control the quality of the ingredients. A slow cooker is absolutely the best tool ever for making perfect broth because all you do is prep it and leave it.


  1. 4 ribs celery with leaves, quartered
  2. 4 carrots, unpeeled and quartered (with greens, if possible)
  3. 3 parsnips, unpeeled and quartered
  4. 1 large yellow onion, unpeeled and quartered
  5. 1 large leek, well rinsed and coarsely chopped
  6. 2 portobello mushrooms, including stems (Use 6 or 8 cremini mushrooms if you prefer a lightercolored broth.)
  7. 1 small zucchini, coarsely chopped
  8. 2 cabbage leaves, optional
  9. 1 bunch Italian parsley, thicker stems removed
  10. 4 cloves garlic, unpeeled and crushed
  11. 2 star anise, optional
  12. ½ teaspoon green peppercorns or ½ teaspoon black pepper

Yield: 3 to 4 quarts (2.8 to 3.7 L)


  • In a 6-quart (5.7 L) slow cooker, combine all of the ingredients. Cover with water to about 2 inches (5 cm) from the top of the insert. Cover and cook on low for 9 to 10 hours (or overnight).
  • Cool slightly and strain the mixture through a double-mesh sieve into one or two large storage containers.
  • Reserve the vegetables for another use or discard.
  • Store the broth in the fridge or in pintsize containers in the freezer for later use. Place a layer of microwave-safe plastic wrap on the surface of the cold soup and under the lid before freezing to keep it airtight.


Recipe Variation

An easy and economical way to make vegetable broth is to hang on to all the peels, cores, and ends of your vegetables from the week and use them over the weekend to make broth.

Different herbs and vegetables lend different qualities to your broths. Many peels, such as onion skins, tend to darken the color. You can also sweat chopped veggies in a skillet on the stove for 5 to 10 minutes before adding to the slow cooker to further concentrate their flavors.

Did You Know?Even though broth and stock are different, many people use them in recipes interchangeably.

Freshest Vegetable Broth

Broth is a highly concentrated form of nutrients, distilling everything wonderful from the vegetables into a rich liquid.

Freshest Vegetable Broth
Freshest Vegetable Broth

Homemade broth is the best. It’s fresher tasting, it doesn’t have added sodium, and you control the quality of the ingredients. A slow cooker is absolutely the best tool ever for making perfect broth because all you do is prep it and leave it.


  1. 4 ribs celery with leaves, quartered
  2. 4 carrots, unpeeled and quartered (with greens, if possible)
  3. 3 parsnips, unpeeled and quartered
  4. 1 large yellow onion, unpeeled and quartered
  5. 1 large leek, well rinsed and coarsely chopped
  6. 2 portobello mushrooms, including stems (Use 6 or 8 cremini mushrooms if you prefer a lightercolored broth.)
  7. 1 small zucchini, coarsely chopped
  8. 2 cabbage leaves, optional
  9. 1 bunch Italian parsley, thicker stems removed
  10. 4 cloves garlic, unpeeled and crushed
  11. 2 star anise, optional
  12. ½ teaspoon green peppercorns or ½ teaspoon black pepper

Yield: 3 to 4 quarts (2.8 to 3.7 L)


  • In a 6-quart (5.7 L) slow cooker, combine all of the ingredients. Cover with water to about 2 inches (5 cm) from the top of the insert. Cover and cook on low for 9 to 10 hours (or overnight).
  • Cool slightly and strain the mixture through a double-mesh sieve into one or two large storage containers.
  • Reserve the vegetables for another use or discard.
  • Store the broth in the fridge or in pintsize containers in the freezer for later use. Place a layer of microwave-safe plastic wrap on the surface of the cold soup and under the lid before freezing to keep it airtight.


Recipe Variation

An easy and economical way to make vegetable broth is to hang on to all the peels, cores, and ends of your vegetables from the week and use them over the weekend to make broth.

Different herbs and vegetables lend different qualities to your broths. Many peels, such as onion skins, tend to darken the color. You can also sweat chopped veggies in a skillet on the stove for 5 to 10 minutes before adding to the slow cooker to further concentrate their flavors.

Did You Know?Even though broth and stock are different, many people use them in recipes interchangeably.
Basic Pantry Slow Cooker

Tidak ada komentar