Quick Vegetable Stock

• Ready In: 2 hrs 15 mins
• Serves: 1
• Yields: 2 quarts stock

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

Directions

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.