Vegetables for Stock

Vegetable Stock from Swiss Chard

Rainbow Chard StemsThe title of this might be a little misleading.  My vegetable stock is made with a few more veggies than just swiss chard ribs.  In fact, I’m not sure I ever make it the same way twice.  I tend to use whatever vegetables that I have on hand but if you’ve never made stock and are looking for a recipe – here you go:

Vegetable Stock (using Swiss Chard Ribs)

1 Tbs butter

2 Tbs olive oil

Whole mess of swiss chard ribs (I probably had about 6 cups of stalks here)

1 yellow onion, diced

2 carrots, sliced

1 stalk of celery, sliced

1 bay leaf

Sprinkle of thyme

Sprinkle of parsley

  • Heat butter and oil in an 8qt stockpot over medium heat.
  • Cut swiss chard ribs down to chunks around 3″ long.  Slice/chop remaining vegetables.Vegetables for Stock
  • Sauté onion in stockpot about 7 minutes, until carmelized.
  • Add chard, carrots, and celery and sauté another 10 minutes.

    Saute veggies for stock
    You’ll notice, I haven’t added the chard ribs yet.
  • Add 3-1/2 quarts of water to the pot, along with the herbs.
  • Bring to a boil, then reduce heat and simmer for about an hour.
  • Remove from the heat and let cool.
  • Strain out the solids and then package into smaller portions and freeze flat on a cookie sheet.Packaged veggie stock

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