Vegetable Stock

Vegetable Stock
Recipe type: Soups
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.
  • 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
  1. In a medium stockpot over medium-high heat, melt butter and olive oil.
  2. Add onion, and cook, stirring, until caramelized, about 8 minutes.
  3. Add carrots, parsnips, and celery; cook until tender, about 15 minutes.
  4. Add Swiss chard to the vegetable mixture.
  5. Then add 3 quarts plus 2 cups cold water, thyme, parsley, and bay leaf.
  6. Bring to a boil, reduce heat, and let simmer about 1 hour; liquid should be highly flavored.
  7. Remove from heat, and strain stock through a colander set inside a large bowl, pressing on vegetables to extract juices.
  8. Discard vegetables. Stock can be refrigerated for 3 to 4 days or frozen for up to 3 months.

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