Quick Vegetable Stock

Name: Quick Vegetable Stock
Ingredients: 3 large carrots; 1 large turnip; 2 stalks celery; 2 onions; 2 tablespoons butter; 3 quarts water; 2 teaspoons salt; 6 sprigs parsley; 12 bay leaf; 1 teaspoon thyme leaves

10 ingredients

9 steps

Ingredients

3 large carrots
1 large turnip
2 stalks celery
2 onions
2 tablespoons butter
3 quarts water
2 teaspoons salt
6 sprigs parsley
12 bay leaf
1 teaspoon thyme leaves

Directions

1

Scrub and coarsley chop carrots, turnip, celery, peel and chop onions.
2

Melt butter in 8-quart pan over medium heat.
3

Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes).
4

Add water, salt, parsley, bay leaf, and thyme leaves.
5

Cover and bring to a boil.
6

Reduce heat and simmer for 1-1/2 hours.
7

Strain and discard vegetables.
8

You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs.
9

You can freeze extra stock for future use.