Bramblett's Vegetable Stock

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

• Preparation Time: 15 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 50 mins
• Calories: 121 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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!