A slow cooker provides a fuss-free way to make this well-rounded broth, with cauliflower for earthiness, a small tomato for acidic balance and a generous amount of garlic to provide a strong background note.
You'll need a 6-quart slow cooker for this recipe.
The broth can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.
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Ingredients
measuring cupServings: 10 cups
Directions
Step 1
Heat the oil in a large skillet over medium-high heat until the oil shimmers. Add the onions, scallions, carrots, celery and garlic; cook for about 10 minutes, stirring occasionally, until the vegetables have softened and are lightly browned. Stir in 1 cup of water, scraping up any browned bits; transfer to a slow cooker.
Step 2
Stir in the remaining 11 cups water, then add the cauliflower, tomato, thyme sprigs, salt, peppercorns and bay leaves. Cover and cook on LOW for 9 to 11 hours (or for 5 to 7 hours on HIGH). The broth should be deeply flavored and rich.
Step 3
Strain through a fine-mesh strainer without pressing on the solids (which can cloud the broth); discard the solids. If desired, strain again through cheesecloth.
Step 4
Cool to room temperature. Refrigerate for up to 4 days in an airtight container; or freeze flat, in gallon-size resealable plastic food storage bags, for up to 2 months.
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Nutritional Facts
Per 1-cup serving
Calories
10
Fat
2 g
Sodium
350 mg
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From "Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes." (America's Test Kitchen, 2011).
Tested by Bonnie S. Benwick.
Published March 15, 2011
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