Quick Vegetable Stock Recipe

Name: Quick Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 each carrots large; 1 each turnip large; 2 each celery stalks; 2 each onions large; 2 tablespoons butter; 3 quarts water; 2 teaspoons salt; 6 each parsley leaves large sprigs; 1/2 each bay leaves; 1 teaspoon thyme leaves

Servings: persons

3 each carrots large
1 each turnip large
2 each celery stalks
2 each onions large
2 tablespoons butter
3 quarts water
2 teaspoons salt
6 each parsley leaves large sprigs
1/2 each bay leaves
1 teaspoon thyme leaves

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
Makes 1 1/2 quarts stock.
9
You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs.
10
You can freeze extra stock for future use.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 each carrots large, 1 each turnip large, 2 each celery stalks, 2 each onions large, and more.

Yes, Quick Vegetable Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Vegetable Stock

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