Quick vegetable stock
Yield: 1 servings
Ingredients:
- 3 ea Carrots large 3 qt Water
- 1 ea Turnip large 2 ts Salt
- 2 ea Stalks celery 6 ea Large sprig parsley
- 2 ea Onions. large 1/2 ea Bay leaf
- 2 tb Butter 1 ts Thyme leaves
Instructions:
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 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.
