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

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Ingredients

Directions

  • 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.

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  • 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.

  • 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

121.06 calories; 3.66 g protein; 22.66 g carbohydrates; 2.83 g fat; 0 mg cholesterol; 545.54 mg sodium.Full Nutrition


Reviews (11)

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Most helpful positive review

05/04/2010
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.
(63)

Most helpful critical review

05/04/2010
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.
(63)
13 Ratings
  • 5 Rating Star 13
05/04/2010
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.
(63)
10/13/2008
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.
(47)
10/05/2010
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.
(25)
08/04/2009
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.
(23)
04/20/2010
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!
(21)
11/28/2008
Great flavors. Now I can "go green" and recycle all my veggie peelings. Thanks for the post!
(21)
08/17/2010
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:))
(19)
10/05/2008
Great stock thank you!
(17)
10/08/2011
This produced a very nice stock. Ignore the typo error where it says the original recipe yields "1-1/2 quarts". The only liquid ingredient here is 1 quart (or litre) of water so once you've let it simmer for 30 min. you're left with about 2-1/2 cups of stock. I added 1/2 cup water at the end and used the total 3 cups in the Butternut Squash Bisque recipe also on this site. This is a great use for vegetable scraps which later got tossed in the compost bin.
(12)