Saturday, October 20, 2012
Saturday's Simple Switch: make your own vegetable broth [in the crock pot]
This really could not be simpler. And it's really quite genius (I didn't come up with the idea). All you need to do is start saving some of your veggie scraps. Yes, you heard me, scraps. Celery leaves, carrot tops, potato peels, green bean ends, the yellowish outer layer of onions, turnip greens, parsley stems and the list goes on. Just make sure you've washed the entire vegetable before cutting/peeling/trimming! Get yourself a gallon-size freezer bag mark it "veggie broth", add these scraps whenever you have them and keep them in the freezer until you need 'em.
Then, the next time you're planning on cooking something that requires broth-- like a
steamy pot of soup or stew-- get out those scraps the night before (or at least 4 hours before), add them to a crock pot of water and cook. Turn on low to have broth by morning or on high for about 4 hours to be ready by lunch or dinnertime. I like to toss in a couple tablespoons of dehydrated onion flakes and 1-2 teaspoons of sea salt. When your broth is ready, just strain out the cooked scraps and spices (a mesh strainer works great for this) and reserve the yummy, nutrient-rich liquid. Now, add to your favorite recipe calling for broth.
It's that easy!