Homemade Vegetable Stock
Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash. 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!
Martha Stewart Living, June
- 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
- 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.
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