Quick Vegetable Stock

Total Time: 2 hrs 15 mins

Ingredients

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

Recipe

• 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 you can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs.
• 9 you can freeze extra stock for future use.