Saturday, November 14, 2009



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

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

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.

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