Root Vegetable Stock (For Mushroom Stroganoff With Spinach). Recipe

Name: Root Vegetable Stock (For Mushroom Stroganoff With Spinach).
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 3 large carrots, coarsely chopped; 1 large turnip, coarsely chopped; 2 stalks celery, thinly sliced (include leaves, if any); 2 large onions, chopped; ½ cups water; 2 teaspoons salt; 6 large parsley sprigs; 12 bay leaf; 1 teaspoon thyme leaves; 2 whole garlic cloves (optional); ¼ teaspoon black peppercorns (optional)

Servings: persons

2 tablespoons butter
3 large carrots, coarsely chopped
1 large turnip, coarsely chopped
2 stalks celery, thinly sliced (include leaves, if any)
2 large onions, chopped
½ cups water
2 teaspoons salt
6 large parsley sprigs
12 bay leaf
1 teaspoon thyme leaves
2 whole garlic cloves (optional)
¼ teaspoon black peppercorns (optional)

1
Melt butter in a 7 to 8-quart kettle over medium-high heat.
2
Add carrots, turnip, celery, and onions.
3
Cook, stirring occasionally, until vegetables are golden (about 15 minutes).
4
Stir in water, salt, parsley, bay leaf, and thyme.
5
If desired, add garlic and peppercorns.
6
Bring to a boil over high heat.
7
Cover, reduce heat, and simmer for 1 1/2 hours.
8
STRAIN and discard vegetables.
9
This will yield far more than you will need for this one dish, about 10 cups, but when the garden is ready and the vegetables fresh, we freeze the rest and use it throughout the year.
10
It freezes very well for up to a year.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 2 tablespoons butter, 3 large carrots, coarsely chopped, 1 large turnip, coarsely chopped, 2 stalks celery, thinly sliced (include leaves, if any), and more.

Yes, Root Vegetable Stock (For Mushroom Stroganoff With Spinach). falls under the Vegetarian 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.

Root Vegetable Stock (For Mushroom Stroganoff With Spinach).

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