Reviews (2)
Add Rating & Review
74 Ratings
5 star values:
8
4 star values:
15
3 star values:
27
2 star values:
19
1 star values:
5
Martha Stewart Member
Rating: 5 stars
04/05/2013
WHAT ABOUT SALT PEPPER ETC????
Martha Stewart Member
Rating: Unrated
12/29/2009
This turned out well with the limited ingredients I had on hand: cabbage, oregano, carrots, white wine, etc.
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Gallery
Homemade Vegetable Stock
Recipe Summary
Yield: Makes 3 quarts
Ingredients
Ingredient Checklist
1 tablespoon unsalted butter
1 tablespoon olive oil
1 onion, (about 1/2 pound), coarsely chopped
2 carrots, (about 1/4 pound), coarsely chopped
2 parsnips, (about 1 pound), coarsely chopped
1 stalk celery, coarsely chopped
1 bunch (about 1 1/2 pounds) red or green Swiss chard
Several sprigs fresh thyme
Several sprigs fresh flat-leaf parsley
1 dried bay leaf
Cook's Notes
During the week save flavorful zucchini and carrot ends, celery leaves, and onion trim, covered and refrigerated, and add them to a batch of stock made over the weekend. Just be sure to use clean trim that is free of rot or blemishes!
Gallery
Homemade Vegetable Stock
Recipe Summary
Yield: Makes 3 quarts
Gallery
Homemade Vegetable Stock
Homemade Vegetable Stock
Homemade Vegetable Stock
Recipe Summary
Yield: Makes 3 quarts
Recipe Summary
Yield: Makes 3 quarts
Yield: Makes 3 quarts
Makes 3 quarts
Ingredients
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 onion, (about 1/2 pound), coarsely chopped
- 2 carrots, (about 1/4 pound), coarsely chopped
- 2 parsnips, (about 1 pound), coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 bunch (about 1 1/2 pounds) red or green Swiss chard
- Several sprigs fresh thyme
- Several sprigs fresh flat-leaf parsley
- 1 dried bay leaf
Directions
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.
Wash and drain chard thoroughly. Chop into 1-inch pieces. Add 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 fine sieve, pressing on vegetables to extract juices. Discard vegetables. Stock can be refrigerated for 3 to 4 days or frozen for up to 3 months.
Cook's Notes
During the week save flavorful zucchini and carrot ends, celery leaves, and onion trim, covered and refrigerated, and add them to a batch of stock made over the weekend. Just be sure to use clean trim that is free of rot or blemishes!
Cook’s Notes
During the week save flavorful zucchini and carrot ends, celery leaves, and onion trim, covered and refrigerated, and add them to a batch of stock made over the weekend. Just be sure to use clean trim that is free of rot or blemishes!
Reviews (2)
Add Rating & Review
74 Ratings
5 star values:
8
4 star values:
15
3 star values:
27
2 star values:
19
1 star values:
5
Martha Stewart Member
Rating: 5 stars
04/05/2013
WHAT ABOUT SALT PEPPER ETC????
Martha Stewart Member
Rating: Unrated
12/29/2009
This turned out well with the limited ingredients I had on hand: cabbage, oregano, carrots, white wine, etc.
Reviews (2)
Add Rating & Review
74 Ratings
5 star values:
8
4 star values:
15
3 star values:
27
2 star values:
19
1 star values:
5
Add Rating & Review
74 Ratings
5 star values:
8
4 star values:
15
3 star values:
27
2 star values:
19
1 star values:
5
74 Ratings
5 star values:
8
4 star values:
15
3 star values:
27
2 star values:
19
1 star values:
5
74 Ratings
5 star values:
8
4 star values:
15
3 star values:
27
2 star values:
19
1 star values:
5
- 5 star values:
- 8
- 4 star values:
- 15
- 3 star values:
- 27
- 2 star values:
- 19
- 1 star values:
- 5
Martha Stewart Member
Rating: 5 stars
04/05/2013
WHAT ABOUT SALT PEPPER ETC????
Martha Stewart Member
Rating: Unrated
12/29/2009
This turned out well with the limited ingredients I had on hand: cabbage, oregano, carrots, white wine, etc.
Martha Stewart Member
Rating: 5 stars
04/05/2013
WHAT ABOUT SALT PEPPER ETC????
Rating: 5 stars
Rating: Unrated
12/29/2009
This turned out well with the limited ingredients I had on hand: cabbage, oregano, carrots, white wine, etc.
Rating: Unrated
All Reviews for Homemade Vegetable Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Homemade Vegetable Stock
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
