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Bramblett's Vegetable Stock Recipe

Recipe by: chillyroc

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h 35 m
  • Ready In1 h 50 m
  • 1Heat 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.
  • 2Mix 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.
  • 3Pour 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!
Footnotes
  • Notes
  • You can saute a few onions and garlic, add the stock, a couple of bags of frozen peas, a couple of mint leaves, blend it up, add a touch of cream, and a highly elegant and lovely bright green soup is on its way to your tummy.
  • Many types of vegetables may be used to prepare the stock. Things to avoid are broccoli, cauliflower, kale, cabbage -- you get the picture.
Ingredients
  • 6 servings
  • 121 cals
  • 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

Amount per serving ( 5 total)

  • Calories:
    121
    6%
  • Fat:
    2.8
    4%
  • Carbs:
    22.7
    7%
  • Protein:
    3.7
    7%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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