Quick Vegetable Stock
This savory vegetable stock is quick and easy to make and is perfect to use when making soups.
Yield
1 servingsPrep
15 minCook
105 minReady
120 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| ½ | each |
bay leaves
|
*
|
| 1 | teaspoon |
thyme
leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
carrots
large |
|
| 1 | each |
turnip
large |
*
|
| 2 | each |
celery
stalks |
|
| 2 | each |
onions
large |
|
| 3E+1 | ml |
butter
|
|
| 3 | quarts |
water
|
*
|
| 1E+1 | ml |
salt
|
|
| 6 | each |
parsley leaves
large sprigs |
*
|
| 0.5 | each |
bay leaves
|
*
|
| 5 | ml |
thyme
leaves |
*
|
Directions
Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8 quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1½ hours. Strain and discard vegetables. Makes 1½ quarts stock.
You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use.
