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Bramblett's Vegetable Stock

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!"

Rating: This weblink has been rated 4 times with an average star rating of 5.0 Read Reviews (4)

Rate/Review | 503 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 35 Min
Ready In:
1 Hr 50 Min

Servings  (Help)

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Original Recipe 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!

Footnotes

  • 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.
  • Click here for tips about preparing the perfect stock.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 121 | Total Fat: 2.8g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2008 by maggi-lu 
I just finished trying out this recipe and it came out fantastically! I had to make a few... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2008 by Johanna 
Great flavors. Now I can "go green" and recycle all my veggie peelings. Thanks for the post! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2008 by Michelle Roe 
Great stock, thank you! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2009 by Diane 
Excellent idea! Thank you. I now save all my cooking water from various veggies in one... MORE

 
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