Ingredients
6
6 servings
- •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
- 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!
Nutritional Facts
Per 6 servings
- Calories: 121
- Carbohydrate: 23g
- Fat: 3g
- Fiber: 5g
- Protein: 4g
- Sugar: 6g
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