Instructions: Put the water, carrots, parsnip, 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.

This stock can be stored in the refrigerator until youre ready to use it, or it can be frozen.

This recipe yields 3 cups.

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