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Recipe courtesy of Curtis Aikens

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Total:: 1 hr 10 min
Prep:: 10 min
Cook:: 1 hr

Ingredients

2 cups water
2 carrots, peeled and cut into 1-inch pieces
1 parsnip, peeled and cut into 1-inch pieces
6 celery stalks, cut into 1-inch pieces
1/2 large onion or 1 medium onion, quartered
1/4 stick (1 ounce) butter or margarine, or 2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Optional:

1 rutabaga, peeled and diced
1 turnip, peeled and diced

Directions

Put the water, parsnip, carrots, 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.

My Private Notes

Name: Super Stock
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Ingredients: 2 cups water; 2 carrots, peeled and cut into 1-inch pieces; 1 parsnip, peeled and cut into 1-inch pieces; 6 celery stalks, cut into 1-inch pieces; 1/2 large onion or 1 medium onion, quartered; 1/4 stick (1 ounce) butter or margarine, or 2 tablespoons vegetable oil; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 rutabaga, peeled and diced; 1 turnip, peeled and diced