| Instructions |
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.
Source : Martha Stewart "Martha Stewart Living" |
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Recipe
- 1 tablespoon unsalted butter
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1 tablespoon olive oil
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1 onion(about 1/2 pound), coarsely chopped
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2 carrots(about 1/4 pound), coarsely chopped
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2 parsnips(about 1 pound), coarsely chopped
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1 celery stalk, coarsely chopped
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1 bunch (about 1 1/2 pounds) red or green Swiss chard
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Several sprigs fresh thyme
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Several sprigs fresh flat-leaf parsley
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1 dried bay leaf
MAKES : 3 QUARTS
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