Easy Vegetable Stock

By shawnanewton

Makes 2 1/2 qts. of stock and can be frozen for future use.

Ingredients

• Optional:
• 3 lrg. carrots, scrubbed and coarsely chopped
• 1 lrg. turnip
• 2 stalks celery
• 2 lrg. onion, peeled and chopped
• 2 Tbsp. butter or margarine
• 3 qts. water
• 2 tsp. salt
• 6 lrg. sprigs parsley
• 1/2 bay leaf
• 1 tsp. thyme leaves
• 2 cloves
• peeled garlic
• peppercorns
• favorite herbs

Preparation

Step 1

Melt butter in Dutch oven or large saucepan. Add chopped vegetables and cook, stirring occassionally until vegetables are golden (about 15 mins).

Add water and herbs. Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hrs. Strain and discard vegetables.