Bramblett’s Vegetable Stock
Make a simple vegetable stock to use in other recipes.
You can use leftover vegetable bits to make it.
The stock is good for many different dishes.
By Nadia Kovalenko
Posted October 17, 2026Share
Time
Calories
Servings
Difficulty
Description
Make a simple vegetable stock to use in other recipes.
You can use leftover vegetable bits to make it.
The stock is good for many different dishes.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 9
1 tablespoon olive oil
2 onions, cut into chunks
1 celeriac (celery root), chopped
1 cup potato peelings
1 cup chopped carrots
1 cup fresh mushrooms
1 cup butternut squash peelings and pulp
salt to taste
1 quart water
Instructions
-
1
Heat 1 tablespoon of olive oil in a large pot over medium-low heat. Put 2 onions, cut into chunks, in the pot and cook for 20 minutes, stirring occasionally, until they are very tender and golden brown.
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2
Add 1 chopped celeriac, 1 cup of potato peelings, 1 cup of chopped carrots, 1 cup of fresh mushrooms, and 1 cup of butternut squash peelings and pulp to the pot. Add salt to taste. Keep cooking for 45 minutes or until the vegetables are very tender and golden brown.
-
3
Pour 1 quart of water into the pot. Bring it to a boil. Then reduce the heat to low and simmer for 30 minutes, stirring occasionally. Strain out the solids and check if it has enough salt.
Nutrition Facts
Servings 6
Amount Per Serving
-
Calories 121 kcal
% Daily Value *
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Total Fat 3g
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Saturated Fat 1g
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Sodium 546mg
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Total Carbohydrate 23g
-
Dietary Fiber 5g
-
Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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