Recipe By chillyroc
Published Jun 19th
Prep 15m Cook 1h 35m Additional - Ready In 1h 50m
Servings 1 - 1/2 quarts Calories 121.1

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

Recipe Ingredients

  • 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

Cooking Directions

  1. 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. 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. 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!

Nutrition Facts

  • Calories 121.1
  • Carbohydrate 22.7 g
  • Fat 2.8 g
  • Fiber 4.6 g
  • Protein 3.7 g
  • Saturated Fat 0.5 g
  • Sodium 545.5 mg
  • Sugar 5.5 g

Chef's 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.


  1. This produced a very nice stock. Ignore the typo error where it says the original recipe yields "1-1/2 quarts". The only liquid ingredient here is 1 quart (or litre) of water so once you've let it simmer for 30 min. you're left with about 2-1/2 cups of stock. I added 1/2 cup water at the - Read more ...
  2. 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.
  3. Thank you after reading this-I collected my veggies and put them in the crockpot..the next time I will brown the onions in olive oil first. In my stock- I had lots of carrots celery parsley apples some garlic some black pepper...and lettuce (which was what I had in the fridge)..the resulting stock was very delicate - Read more ...
  4. 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.
  5. This recipe worked well for me. This was my first try at making my own Veggie Stock. I wanted a higher yield of broth so I doubled the water and added more salt it seemed to turned out great. I also didn't want to waste the strained veggies so I pureed them with a little - Read more ...
  6. Excellent idea! Thank you. I now save all my cooking water from various veggies in one container in the freezer and use it to make this stock. Very flavorful.
  7. Great flavors. Now I can "go green" and recycle all my veggie peelings. Thanks for the post!
  8. 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. - Read more ...
  9. Great stock thank you!

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