Quick Vegetable Stock

Ready in 1h

Try this Quick Vegetable Stock recipe, or contribute your own.


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

Original recipe makes 1



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. From Sunset Menus & Recipes for Vegetarian Cooking, Lane Publishing Co. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegetar.zip

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