Super stock
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 2 | Carrots; peeled and cut into | |
| ; l inch pieces | ||
| 1 | Parsnip; peeled and cut into | |
| ; l inch pieces | ||
| 6 | Celery stalks; cut into l inch | |
| ; pieces | ||
| ½ | large | Onion; quartered, or 1 |
| ; whole medium onion | ||
| ¼ | Stick butter or margarine or 2 tablespoons; (1 ounce) | |
| ; vegetable oil | ||
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
Directions
Put the water, carrots, parsnip, celery, and onion in a stockpot and bring to a boil. Stir in the butter, salt, and pepper and lower the heat to medium. Cover and simmer for 40 minutes. Remove the pot from the heat and strain the stock through a sieve. This stock can be stored in the refrigerator until you're ready to use it, or it can be frozen.
S: 3 cups
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9194 Converted by MM_Buster v2.0l.