Super stock

Yield: 1 servings

Measure Ingredient
2 cups Water
2 \N Carrots; peeled and cut into
\N \N ; l inch pieces
1 \N Parsnip; peeled and cut into
\N \N ; l inch pieces
6 \N Celery stalks; cut into l inch
\N \N ; pieces
½ large Onion; quartered, or 1
\N \N ; whole medium onion
¼ \N Stick butter or margarine or 2 tablespoons; (1 ounce)
\N \N ; vegetable oil
1 teaspoon Salt
½ teaspoon Freshly ground black pepper

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.

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