Bramblett's Vegetable Stock

5.0
(14)

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

3
Prep Time:
15 mins
Cook Time:
1 hr 35 mins
Total Time:
1 hr 50 mins
Servings:
6
Yield:
1 - 1/2 quarts

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

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!

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.

Nutrition Facts (per serving)

121 Calories
3g Fat
23g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 121
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Sodium 546mg 24%
Total Carbohydrate 23g 8%
Dietary Fiber 5g 16%
Total Sugars 6g
Protein 4g 7%
Vitamin C 21mg 24%
Calcium 94mg 7%
Iron 2mg 9%
Potassium 712mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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