Quick Vegetable Stock Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 each: Carrots, large
1 each: Turnip, large
2 each: Stalks celery,
2 each: Onions. large,
2 tbsp: Butter,
3 quart: Water,
2 tsp: Salt,
6 each: Large sprig parsley,
1/2 each: Bay leaf,
1 tsp: 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
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.
Source from luhu.jp
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.
Source from luhu.jp