Slow Cooker Vegetable Broth

From the kitchen of Martin James – Copenhagen, Denmark

Serves 8

1 tablespoon canola oil
1 large onion, chopped
1 large carrot, diced
10 cup water
3 cups coarsely chopped green leek tops
1 stalk celery, sliced
1 turnip, diced
1 dried mushroom
1/4 cup parsley stems and leaves
3 fresh thyme sprigs
1 bay leaf
2 whole cloves
1 teaspoon salt
1/4 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, 8-10 minutes. Place in a slow cooker with water, leek tops, celery, turnip, mushroom, and seasonings. Simmer on HIGH for 6 to 8 hours or overnight until vegetables are very soft. Strain off stock and discard vegetables.

Variation: In place of leek tops, use a combination of two or more of the following: loosely packed spinach stems and leaves, lettuce leaves, tomato skins, fresh mushroom stems, or diced parsnips along with some additional celery and carrot to equal 3 cups vegetables.