HUMP DAY HOW-TO: VEGGIE STOCK

VeggieStockIngredients

The cooler weather often brings a yearning for warmer food and we're happy to teach you how to make a simple veggie stock that will last you through the frosty months. This superior stock does not contain additives or preservatives and can also be made with veggie scraps you have on hand. For this version you will need:

2 teaspoons butter 1 tablespoon olive oil 1 onion, coarsely chopped 2 carrots, coarsely chopped 2 parsnips, coarsely chopped 1 celery stalk, coarsely chopped 1 bunch of Swiss chard several sprigs fresh thyme several sprigs fresh flat-leaf parsley 1 bay leaf

VeggieStockJar

In a large stock pot melt butter and oil over medium heat. Add onion and caramelize for roughly 8 minutes. Add carrots, parsnips and celery and cook until soft. Wash and drain chard and chop into 1 inch pieces. Add to the veggie mixture and add 3 quarts plus 2 cups  cold water and the herbs.  Bring to a boil and reduce to a simmer for 1 hour. Remove from heat and strain stock through a fine strainer pressing on vegetables to extract the liquid. Compost or discard vegetables. Stock can be refrigerated for 3 days or frozen for up to 3 months.