|1 tablespoon||Canola oil|
|1 large||Onion; chopped|
|1 large||Carrot; diced|
|3 cups||Coarsely chopped green leek tops|
|1||Celery stalk; sliced|
|¼ cup||Parsley; stems and leaves|
|3||Fresh thyme sprigs|
|¼ teaspoon||Freshly ground black pepper|
Heat the oil in a nonstick skillet over medium-high heat. Add the onion and carrot and cook, stirring frequently, until the vegetables begin to brown, 8 to 10 minutes.
Place in a slow cooker with water, leek tops, celery, turnip, mushroom and seasonings. Simmer on high 6 to 8 hours, or overnight, until vegetables are very soft. Strain off stock and discard vegetables.
Variation: Instead of using leeks, you can use a combination of 2 or more of the following: loosely packed spinach leaves and stems, lettuce leaves, tomato skins, fresh mushroom stems, or diced parsnips along with some additional chopped celery and carrot to equal 3 cups vegetables.
Makes about 8 cups.
Slow cookers and long, slow simmering makes a good broth. A quick browning of onions and carrots intensifies this stock's hearty flavor.
>From the cookbook collection of and typos by: Brenda Adams <adamsfmle@...> Formatting by MC_Buster. MC posted 7/20/97 Recipe by: Sharon Claessens, The No-Tofu Vegetarian Cookbook Posted to MC-Recipe Digest V1 #681 by Badams <adamsfmle@...> on Jul 20, 1997
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