Simple vegetable stock

    Simple vegetable stock

    (11)
    5saves
    3hr40min


    10 people made this

    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.

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 2 onions, cut into chunks
    • 1 celeriac, chopped
    • 50g potato peelings
    • 125g carrots, chopped
    • 100g fresh mushrooms
    • 150g butternut squash peelings and pulp
    • salt to taste
    • 1 litre water

    Method
    Prep:15min  ›  Cook:1hr35min  ›  Extra time:1hr50min  ›  Ready in:3hr40min 

    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.
    2. Mix celeriac, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
    3. Pour water into pot. Bring to the boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt.

    Cook's note

    You can practically use any vegetable to make vegetable stock, but there are a few you should avoid: broccoli, cauliflower, kale and cabbage.

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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (11)

    by
    60

    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)

    by
    46

    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)

    by
    25

    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)

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