Root Vegetable Stock For Mushroom Stroganoff With Spinach
The root vegetable stock can be used in many other international recipes. I also use it in some of my american stews, soups, etc.
Steps
Melt butter in a 7 to 8-quart kettle over medium-high heat.
Add carrots , turnip , celery , and onions.
Cook , stirring occasionally , until vegetables are golden.
Stir in water , salt , parsley , bay leaf , and thyme.
If desired , add garlic and peppercorns.
Bring to a boil over high heat.
Cover , reduce heat , and simmer for 1 1 / 2 hours.
Strain and discard vegetables.
This will yield far more than you will need for this one dish , about 10 cups , but when the garden is ready and the vegetables fresh , we freeze the rest and use it throughout the year.
It freezes very well for up to a year.
Ingredients
butter, carrots, turnip, celery, onions, water, salt, parsley sprigs, bay leaf, thyme leaves, garlic cloves, black peppercorns