Bramblett's Vegetable Stock Recipe

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Ingredients:

Serving

1 tbsp 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

Directions:

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!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2076.52 Kcal (8694 kJ)
Calories from fat	1118.76 Kcal
		% Daily Value*
Total Fat	124.31g	191%
Cholesterol	1379.63mg	460%
Sodium	119.55mg	5%
Potassium	1126.05mg	24%
Total Carbs	140.21g	47%
Sugars	38.98g	156%
Dietary Fiber	8.94g	36%
Protein	80.72g	161%
Vitamin C	34.1mg	57%
Vitamin A	4.5mg	149%
Iron	3.9mg	22%
Calcium	861mg	86%

Amount Per 100 g
Calories	128.58 Kcal (538 kJ)
Calories from fat	69.28 Kcal
		% Daily Value*
Total Fat	7.7g	191%
Cholesterol	85.43mg	460%
Sodium	7.4mg	5%
Potassium	69.73mg	24%
Total Carbs	8.68g	47%
Sugars	2.41g	156%
Dietary Fiber	0.55g	36%
Protein	5g	161%
Vitamin C	2.1mg	57%
Vitamin A	0.3mg	149%
Iron	0.2mg	22%
Calcium	53.3mg	86%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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