About this recipe: The perfect recipe for homemade vegetable stock. Onions, celeriac, potato, carrots, mushrooms and butternut squash are simmered together to create this wonderful stock.
You can practically use any vegetable to make vegetable stock, but there are a few you should avoid: broccoli, cauliflower, kale and cabbage.
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. - 02 May 2010 (Review from Allrecipes US | Canada)
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. - 13 Oct 2008 (Review from Allrecipes US | Canada)
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. - 04 Oct 2010 (Review from Allrecipes US | Canada)