Recipe: Homemade Vegetable Stock

HOMEMADE VEGETABLE STOCK

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

3 large carrots
1 large turnip
2 stalks celery
2 large onions
2 tbsp butter
3 quarts water
2 tsp salt
6 large sprigs fresh parsley
1/2 bay leaf
1 tsp thyme leaves

Scrub and coarsely chop carrots, turnip, celery, peel and chop onions.

Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes).

Add 3 quarts water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours. Strain and discard vegetables.

Makes 2 1/2 quarts stock
From: Kelly~WA - 05-29-2000