Quick Vegetable Stock

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

10 ingredients

10 steps

Ingredients

3 each carrots large
1 each turnip large
2 each celery stalks
2 each onions large
2 tablespoons butter
3 quarts water
2 teaspoons salt
6 each parsley leaves large sprigs
1/2 each bay leaves
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

Makes 1 1/2 quarts stock.
9

You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs.
10

You can freeze extra stock for future use.