Vegetable stock is great to have in the freezer especially if you have vegetarian friends or friends on a diet restriction. It’s also a great way to use aging vegetables from the crisper that would be otherwise tossed.
Author: Joshua Trent
Recipe type: Soups
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 large onion, coarsely chopped
- 2 carrots, coarsely chopped
- 2 parsnips, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1½ lbs Swiss chard, chopped into 1 inch pieces
- 6 sprigs fresh thyme
- 6 sprigs fresh parsley
- 1 dried bay leaf
- In a medium stockpot over medium-high heat, melt butter and olive oil.
- Add onion, and cook, stirring, until caramelized, about 8 minutes.
- Add carrots, parsnips, and celery; cook until tender, about 15 minutes.
- Add Swiss chard to the vegetable mixture.
- Then add 3 quarts plus 2 cups cold water, thyme, parsley, and bay leaf.
- Bring to a boil, reduce heat, and let simmer about 1 hour; liquid should be highly flavored.
- Remove from heat, and strain stock through a colander set inside a large bowl, pressing on vegetables to extract juices.
- Discard vegetables. Stock can be refrigerated for 3 to 4 days or frozen for up to 3 months.