For a deeper flavor, roast the vegetables in a 400°F (200°C) oven for 30 minutes before adding them to the pot. Feel free to customize this recipe with other vegetable scraps, such as leek greens, fennel cores, or bell pepper stems. Avoid using strong-flavored vegetables like broccoli or cabbage, which can overpower the stock. If you don't have fresh squash peelings, you can substitute with an equal amount of chopped squash. For a vegetarian option, ensure that your vegetable scraps are free from any meat or poultry traces. The quality of your water greatly impacts the taste of the stock, use filtered water for best results.
Bramblett's Vegetable Stock
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PREP TIME15 mins
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COOK TIME1 hrs 35 mins
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TOTAL TIME1 hrs 50 mins
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SERVING6 People
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VIEWS43
Unlock a world of culinary possibilities with this rich and flavorful vegetable stock. A simple yet transformative recipe, it's the secret ingredient that elevates soups, sauces, and risottos from ordinary to extraordinary. Keep a batch on hand, and you'll always be ready to create a memorable meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Fiber5 g
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Protein4 g
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Saturated Fat1 g
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Sodium546 mg
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Sugar6 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and cook for 20 minutes, stirring occasionally, until softened and deeply golden brown, developing their natural sweetness.
02
Step
45 mins
Add the celeriac, potato peelings, carrots, mushrooms, and butternut squash to the pot. Season generously with sea salt. Continue cooking for 45 minutes, stirring occasionally, until the vegetables are very tender and have developed a rich, caramelized color.
03
Step
30 mins
Pour in the filtered water. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 30 minutes, stirring occasionally to ensure even extraction of flavors.
04
StepCarefully strain the stock through a fine-mesh sieve or cheesecloth-lined colander, pressing gently on the solids to extract all the flavorful liquid. Taste the stock and adjust the seasoning with additional salt, if needed. Discard the solids.
05
StepAllow the stock to cool completely before storing in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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Barney Yundt
May 20, 2025This stock is amazing! So much better than store-bought. I roasted the vegetables first, and it added a wonderful depth of flavor.
Pauline Marks
Apr 3, 2025The simmering time is key! Don't rush it. The longer it simmers, the richer the flavor.
Eudora Stiedemann
Feb 28, 2025I added a bay leaf and some thyme, and it was perfect!
Martin Parisian
Jan 27, 2025I love that I can use vegetable scraps that I would normally throw away. It's a great way to reduce waste and create something delicious.