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Vegetable Stock, Swiss Chard Based

Adapted from www.marthastewart.com

Makes 3 quarts

1 tablespoon butter

1 tablespoon olive oil

1 large onion (about ½ pound), coarsely chopped

2 carrots (about ¼ pound), coarsely chopped

2 parsnips (about 1 pound), coarsely chopped

1 celery stalk, coarsely chopped

1 large bunch (about 1 ½ pounds) red and/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” 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.