Name: Vegetable Stock
Prep time: 25 min
Cook time: 420 min
Total time: 865 min
Ingredients: 2 Tbs Olive oil; 1 Large Onion (chopped); 2 Large Carrots; 2 Parsnips; Handful Beet greens (or chard); 2 Stalks Celery (with leaves); 3 Cloves Garlic; 2-3 Sprigs Fresh thyme; 2-3 Sprigs Fresh flat-leaf parsley; 1 Dried bay leaf; Water

It always feels great when you can use fresh vegetables and herbs to make your own vegetable stock.

Vegetable Stock

Make your own vegetable stock with vegetables on hand; keep it organic and deliciously healthy.

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Prep Time 25

Cook Time 7

Total Time 14 25

Ingredients Method Notes

Ingredients

2 Tbs Olive oil
1 Large Onion chopped
2 Large Carrots
2 Parsnips
Handful Beet greens or chard
2 Stalks Celery with leaves
3 Cloves Garlic
2-3 Sprigs Fresh thyme
2-3 Sprigs Fresh flat-leaf parsley
1 Dried bay leaf
Water

Method

Gather your ingredients together.
Chop the onion.
Chop the beet leaves so they will fit into the pot.
In a medium stockpot, heat the oil over medium-low heat and add the onions; cook until caramelized, about 15-25 minutes.
Add the remaining ingredients and bring to boil, then reduce heat and simmer uncovered for two hours.
Remove from heat, cool, and strain the stock through a fine sieve or a cheesecloth-lined strainer, pressing on the vegetables to extract the juices. Discard the vegetables.
The stock can be refrigerated for 3-4 days or frozen for up to 3 months.

Notes

This recipe is a guide, feel free to get creative and use your favorite vegetables.