Bramblett's Vegetable Stock Recipe -
Bramblett's Vegetable Stock Recipe
  • READY IN ABOUT 2 hrs

Bramblett's Vegetable Stock

Recipe by  

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

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 1/2 quarts Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 35 mins

    1 hr 50 mins


  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!
Kitchen-Friendly View


  • 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.

Reviews More Reviews

May 04, 2010

fantastic stock.... However, I want to warn cooks that stock making is not a garbage dump for old, over-ripe vegetables; carrot peels; and onion roots. This makes a bitter stock.

Oct 13, 2008

I just finished trying out this recipe and it came out fantastically! I had to make a few slight changes due to availability of ingredients at the supermarket, I used celery hearts in place of celeriac, and because I could not get squash I used a yam in place of that and the potato peelings. I left the skin on and chopped it into small cubes, and it seemed to work out just fine. I also had some leftover bell pepper in the fridge that I threw in as well, , nearly a whole green one & a 1/2 of a red one, seemed a perfect opportunity to keep them from going to waste! I followed the cooking instructions just as written and it came out perfectly, resulting in a wonderful and very tasty broth. I searched for a way to use the leftover veggies, as I hate and can't afford to waste, and found a quite clever one. She suggested blending the veggies with some olive oil, salt and other seasonings you like, and a bit of acid such as lemon, vinegar or wine. I haven't tried this yet but fully intend to. She did say that it comes out more tasty if your vegetables were roasted before-hand, but still comes out ok if they weren't. Worth a shot! Could also make a good sauce if added to tomatoes, perhaps.

Oct 05, 2010

Great recipe. I put the stock in a plastic bag after freezing in my 12 size cupcake pan. Cool and freeze larger amounts in a plastic bag or freeer container. Next time I will have 2 pots going so I can double the recipe.

Aug 04, 2009

Excellent idea! Thank you. I now save all my cooking water from various veggies in one container in the freezer and use it to make this stock. Very flavorful.

Apr 20, 2010

This recipe worked well for me. This was my first try at making my own Veggie Stock. I wanted a higher yield of broth so I doubled the water and added more salt, it seemed to turned out great. I also didn't want to waste the strained veggies, so I pureed them with a little added broth and it came out perfectly for baby food, I might even add a few more ingredients and make a creamy vegetable soup out of it... we will see!

Nov 28, 2008

Great flavors. Now I can "go green" and recycle all my veggie peelings. Thanks for the post!

Aug 17, 2010

Thank you, after reading this-I collected my veggies and put them in the crockpot..the next time, I will brown the onions in olive oil first. In my stock- I had lots of carrots, celery, parsley,apples,some garlic, some black pepper...and lettuce (which was what I had in the fridge)..the resulting stock was very delicate and perfumey. The next day I used it in a chicken stew and it ended up a most un-hearty smelling chicken stew...I may as well have put Earl Grey in my stew. But I LOVE this idea and will keep all my veggie extras in the freezer to experiment from now onwards..thank you so much:))

Oct 05, 2008

Great stock, thank you!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 546 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Stock

Watch Chef John prepare a long-simmering chicken stock.

Easy Vegetable Beef Soup

See how to make a super-simple soup with veggies and ground beef.

Beef and Vegetable Stew

See how to make a hearty, low-fat beef stew.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States