Bramblett's Vegetable Stock

Bramblett's Vegetable Stock

chillyroc 0

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

Ingredients 1 h 50 m {{adjustedServings}} servings 121 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 546 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 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.
  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!
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  • Notes
  • You can saute a few onions and garlic, add the stock, a couple of bags of frozen peas, a couple of mint leaves, blend it up, add a touch of cream, and a highly elegant and lovely bright green soup is on its way to your tummy.
  • Many types of vegetables may be used to prepare the stock. Things to avoid are broccoli, cauliflower, kale, cabbage -- you get the picture.
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Reviews 10

  1. 11 Ratings


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.


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.


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.