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This broth lacked flavor, I think in part due to its lack of salt. Then again, perhaps I'm comparing it to other meat-flavored broths. Anyway, I'm sure this broth would be better than water for steaming vegetables or making soups. If making again, I would reduce the water by half.
I've just had a taste and I am looking forward to turning this wonderfully flavoured stock into Three Pearls Soup and Pumpkin Soup. I did add some baby corn that I had left over and I knew wouldn't be used within the week and fresh herbs from the garden of thyme and sage (I think the herbs and the sauteing the vegies gives it a depth of flavour). I washed all the vegies but left the skins on, chopped in large pieces and sauted them in oil till slightly brown and then put them in the crock pot with 4 litres of water (just over the gallon) and set for 10 hours. Thank you ~Rita~, made for Photo Forum's May "Farm Cooking".
This is a great stock for us vegetarians or those of us who are trying to be. This freezes well and I keep a bag of ice cubes and several larget containers in the freezer. Well worth the time it takes.
My first attempt to make my own vegetable broth and it was so easy and simple. I made a few changes, which I think reflect the versitility of the recipe. Had a small tomato that was bruise during transpost so I cut that up and threw it in. Also added 2 cloves of garlic. Finally, I sauteed my veggies with cooking spray. I enjoyed the flavor on this stock as it had a very aromatic flavor but soft enough to work well in a range of recipes. This will quickly become a staple for me. Next time I want to try Dancer's thickening idea. Thanks Rita.
This was very good. I wanted to make a vegetable stew and it was perfect, to make the stew a little thicker and without using flour. I ran this through a blender and then strained. Perfect. Thanks.