Bramblett's Vegetable Stock recipe

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Ingredients

1 tablespoon olive oil
2 onions, cut into chunks
1 celeriac (celery root), chopped
1 cup potato peelings
1 cup chopped carrots
1 cup fresh mushrooms
1 cup butternut squash peelings and pulp
salt to taste
1 quart water

Nutrition Info

121.1 calories
carbohydrate: 22.7 g
cholesterol: : -
fat: 2.8 g
fiber: 4.6 g
protein: 3.7 g
saturatedFat: 0.5 g
servingSize: -
sodium: 545.5 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.

  2. Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.

  3. Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!

Recipe Yield

1 - 1/2 quarts

Recipe Note

A perfect base for any number of recipes. Store some in the freezer, and you have an almost instant meal on your hands!

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