Bramblett's Vegetable Stock

Vegetarian - Tips

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

Brief

Prep 15 mins

Cook: 1hr35 mins

Total: 1hr50 mins

Servings: 6

Yield: 1 - 1/2 quarts

Bramblett's Vegetable Stock

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

Tips

Directions

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!

Nutritional Information

Bramblett's Vegetable Stock

Servings Per Recipe:6

Calories: 121.1

% Daily Value *

Protein: 3.7g 7%

Carbohydrates: 22.7g 7%

Dietary Fiber: 4.6g 18%

Sugars: 5.5g

Fat: 2.8g 4%

Saturated Fat: 0.5g 2%

Vitamin A Iu: 6205.4IU 124%

Niacin Equivalents: 2.8mg 21%

Vitamin B6: 0.4mg 24%

Vitamin C: 21.4mg 36%

Folate: 32.9mcg 8%

Calcium: 93.6mg 9%

Iron: 1.7mg 10%

Magnesium: 46.9mg 17%

Potassium: 711.9mg 20%

Sodium: 545.5mg 22%

Thiamin: 0.1mg 14%

Calories From Fat: 25.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.