🫙 From the Spice Rack
Quick Vegetable Stock
Ingredients 3 each carrots, large 1 each turnip, large 2 each celery, stalks 2 each onions, large 2 tablespoon butter 3 qt water 2 teaspoon salt 6 each parsley, large sprigs 1/2
maineasy
Ingredients8 items
Ingredients
- butter, approx
- onion, approx
- garlic, approx
- salt, approx
- oil, approx
- water, approx
- carrot, approx
- celery, approx
Directions
- 1
Ingredients 3 each carrots, large 1 each turnip, large 2 each celery, stalks 2 each onions, large 2 tablespoon butter 3 qt water 2 teaspoon
- 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 2 1/2 quarts stock