Homemade vegetable broth

Ingredients for 1 servings:

• 3 liters of vegetables (carefully cleaned ends and peel waste), collected in a freezer bag in the frozen
• 50 g sea salt, coarse
• 1 ½ liters of water
• 2 peppers if you like it hotter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 15 minutes

Recipe for a 3.5 l slow cooker, 170 watts

Place the frozen vegetable scraps in the slow cooker’s ceramic pot, pour over 1.5 liters of cold water, put the lid on, and set the temperature on high. Once the water is warm, stir in the salt and, if desired, the finely chopped chili peppers with seeds. My broth simmers in the pot on high for 5-8 hours. However, you can just as easily set it on high for 2 hours and then let it cook on low for another 6 hours or even overnight; the principle is: the longer, the more intense the broth! After the cooking time, place a large bowl with a sieve in the sink and pour in the contents of the pot. The drained vegetables can now be discarded. Season the finished broth and store it in the refrigerator (easily for a week). You can use it anywhere: as a base for sauces, dips, and salad dressings, for mashed potatoes, as a simple drinking broth, as a liquid for baking bread and cakes, and instead of water for cooking aromatic rice or pasta.