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Recipe Summary

Yield: Makes 12 cups

Ingredients

Ingredient Checklist

1 tablespoon 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 celery stalk, coarsely chopped

1 bunch red or green Swiss chard (about 1 1/2 pounds)

Several sprigs fresh thyme

Several sprigs parsley

1 bay leaf

Gallery

Recipe Summary

Yield: Makes 12 cups

Recipe Summary

Yield: Makes 12 cups

Recipe Summary

Yield: Makes 12 cups

Yield: Makes 12 cups

Makes 12 cups

Ingredients

Ingredients

  • 1 tablespoon 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 celery stalk, coarsely chopped
  • 1 bunch red or green Swiss chard (about 1 1/2 pounds)
  • Several sprigs fresh thyme
  • Several sprigs parsley
  • 1 bay leaf

Directions

Melt butter and olive oil in a medium stockpot over medium-high heat. Add onions and cook, stirring, until onions are brown and caramelized, about 8 minutes. Add carrots, parsnips, and celery; cook until tender, about 15 minutes.

Wash and drain Swiss chard thoroughly. Chop into 1-inch pieces.

To cooked vegetable mixture, add Swiss chard, 14 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 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.

Reviews

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Reviews

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Add Rating & Review

All Reviews for Vegetable Stock

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Reviews:

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All Reviews for Vegetable Stock

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest