- 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
- 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.
- 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.
- 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!
04/26/2018
recipepes.com
Bramblett's Vegetable Stock, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
