Bramblett's Vegetable Stock Recipe

Vegetable Stock Recipe

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 olive oil in a large pot over medium-low heat.
2. Add the onions to the pot and cook for 20 minutes, stirring occasionally, until they are very tender and golden brown.
3. Mix in the celeriac, potato peelings, carrots, mushrooms, and squash. Season with salt to taste.
4. Continue cooking for another 45 minutes, stirring occasionally, until the vegetables are very tender and golden brown.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
7. Strain out the solids and taste for seasoning. Adjust salt if needed. Your vegetable stock is ready!

Notes:

• For a quick soup, saut some onions and garlic, add the stock along with a couple of bags of frozen peas and mint leaves. Blend it up, add a touch of cream, and enjoy a bright green soup!
• You can use various vegetables to make this stock, but avoid strong-flavored ones like broccoli, cauliflower, kale, or cabbage.

Nutrition Facts (per serving):

Servings Per Recipe: 6