Scrap drawer in the freezer was full (three one gallon bags each full of veg scraps), time to make vegetable broth.
Scrap drawer in the freezer was full (three one gallon bags each full of veg scraps), time to make vegetable broth. This typically slow-cooks all day on low in the crock pot with about 10-12 cups water, throw in a split or smashed clove of garlic, 3-4 peppercorns, and some parsley, but for this batch, the scraps bag had parsley already in it.
The broth turns out nicely – a gorgeous golden cider-y color, and smells like carrots, onions, celery, and almost peppery, like cabbage. I love having it on hand in the fridge/freezer for recipes. Like the collard greens I have been making and will make more of, today (pics later), and makes a great base for Italian-style soups or stews.
I do not add salt. I add salt to portions of the broth later, depending on what dish I use the portion of it in. Someone said it’s not stock…once you add seasoning to it (like the garlic and pepper or parsley), it’s no longer stock, it’s broth. So I’ll go by that rule 🙂
No Comments
Leave A Comment
I need to get a proper crock pot and start doing this. I have a crock pot of sorts, it’s made by the Rival Co. It has a metal Teflon coated pot and it sits on a heating griddle. It cooks much faster than a traditional crock pot and you can use the pot on the stove too. I haven’t had a real crock pot for 20 years. That broth looks like it will be fantastic when it’s done. 🙂
I think those are good multi-purpose cookers for when you need to brown beef to make chili but don’t want to dirty two pots – the teflon surface will let you do that, then you can add the rest of your dish to the pot. A friend of mine would do her chili that way all the time.
Thanks, Connie Thornley. This is batch #2. I think I’ going to have to wait to do #3 because my fridge and freezer are both now full…though my bottom fridge drawer (which is not a freezer drawer but DOES manage to freeze things), is empty–I suppose I could put stuff in there.