Quick Vegetable Stock Recipe

Step 1

Scrub and coarsely 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 1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 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.

Things You'll Need

  • 3ea Carrots, large
  • 1ea Turnip, large
  • 2ea Stalks celery
  • 2ea Onions. large
  • 2tb Butter
  • 3qt Water
  • 2ts Salt
  • 6ea Large sprig parsley
  • 1/2ea Bay leaf
  • 1ts Thyme leaves

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