Homemade Vegetable Stock

3 quarts

Making stock is a great way to use vegetable trimmings that would otherwise be tossed into the trash.


  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • 1 onion, (about ½ pound), coarsely chopped

  • 2 carrots, (about ¼ pound), coarsely chopped

  • 2 parsnips, (about 1 pound), coarsely chopped

  • 1 stalk celery, coarsely chopped

  • 1 bunch (about 1 ½ pounds) red or green Swiss chard

  • Several sprigs fresh thyme

  • Several sprigs fresh flat-leaf parsley

  • 1 dried bay leaf


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

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!

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