Simple vegetable stock

    3 hours 40 min

    The perfect recipe for homemade vegetable stock. Onions, celeriac, potato, carrots, mushrooms and butternut squash are simmered together to create this wonderful stock.

    11 people made this

    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

    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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