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    Root Vegetable Stock

    A woman in a cozy sweater holding a steaming ceramic bowl filled with homemade Root Vegetable Stock, with a stockpot and chopped carrots, celery, and turnips on a cutting board in the background.

    There is something incredibly grounding about simmering a pot of homemade Root Vegetable Stock on a quiet afternoon. It’s one of those kitchen staples that instantly elevates any soup or stew, adding a depth of flavor you simply can’t get from a store-bought carton. I love how the earthy sweetness of the turnips and carrots blends with the warmth of ginger and coriander in this recipe—it makes the whole house smell amazing! Plus, it is such a fantastic, healthy way to use up those sturdy veggies lingering in your crisper drawer.

    Preparation time: 10 minutes Cooking time: 1.5 hours Yields: 10 cups (2.5 liters)

    Ingredients

    • 2 tbsp (1 oz / 28g) ghee or unsalted butter

    • 3 large carrots (~7.6 oz / 215g), scraped and coarsely chopped

    • 3 large celery stalks with leaves (~4.5 oz / 128g), coarsely chopped

    • 1 medium-sized potato (~5.3 oz / 150g), cut into 0.5-inch (1.5 cm) cubes

    • 1 large turnip (~6 oz / 170g), coarsely chopped

    • 12 cups (101.4 fl oz / 3 L) water

    • 1 small cassia or bay leaf

    • 2 tbsp (0.4 oz / 11g) coriander seeds

    • 1 tsp (0.1 oz / 3g) cumin seeds

    • 0.5 tsp (0.05 oz / 1g) black peppercorns

    • 0.5-inch (1.5 cm) piece of fresh ginger root (~0.2 oz / 6g), scraped and cut into thin julienne

    • 3 whole cloves

    • 2 tsp (0.4 oz / 12g) salt

    • 2 overripe tomatoes (~10 oz / 285g), chopped

    Instructions

    1. Melt the ghee or butter in an 8-quart (7.5 liter) stockpot over moderately low heat. Add the chopped carrots, celery, potato, and turnip, and cook slowly, stirring occasionally, for 15 minutes.
    2. Stir in the water, bay leaf, coriander seeds, cumin seeds, peppercorns, ginger, cloves, salt, and tomatoes, then increase the heat to high and bring the mixture to a rolling boil. Reduce the heat to low, partially cover the pot with a lid, and simmer gently for 1.25 hours.
    3. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean container, discarding the solids. If you wish to freeze the stock, let it cool completely to room temperature, then pour into ice cube trays and freeze; pop out the cubes as needed for convenient portioning.

    Here is the approximate nutritional information for the Root Vegetable Stock, calculated per serving (1 cup / 250ml). The values account for the fact that the solids are strained out, leaving mostly the infused flavor and the fat from the ghee/butter.

    Nutritional Information (Per 1 Cup Serving)

    • Calories: 35 kcal

    • Total Fat: 3g

    • Total Carbohydrates: 3g

    • Protein: 1g

    Pro Tips for the Perfect Stock

    • Don’t Rush the Sauté: The first step of cooking the vegetables in ghee (or butter) is crucial. Do not rush this. Letting them sweat and slightly caramelize for the full 15 minutes releases natural sugars and creates a deeper, richer flavor profile than simply boiling raw vegetables.

    • The “Simmer” Rule: Never let your stock boil aggressively once the heat is reduced. A rapid boil breaks down the vegetables too much and emulsifies the fat, resulting in a cloudy stock. A gentle, lazy simmer yields a clear, beautiful broth.

    • Enhance with Scraps: This recipe is a perfect “zero-waste” opportunity. You can save clean peels, parsley stems, or leek tops in your freezer throughout the week and throw them into the pot with the other ingredients for an extra nutrient boost.

    • Cooling Safely: If you plan to freeze the stock, cool it down quickly to prevent bacteria growth. You can place the pot in a sink filled with ice water to speed up the process before transferring it to the fridge or freezer.

    Frequently Asked Questions (FAQ)

    Can I make this Root Vegetable Stock vegan? Yes, absolutely. While the recipe calls for ghee or butter for a rich flavor, you can easily substitute it with an equal amount of high-quality olive oil or avocado oil to make this recipe 100% vegan and dairy-free.

    How long does homemade vegetable stock last in the refrigerator? Fresh root vegetable stock can be stored in an airtight container in the refrigerator for up to 4 to 5 days. For longer storage, freeze it for up to 3 months.

    Why is my vegetable stock cloudy instead of clear? Cloudy stock usually happens for two reasons: either the stock was boiled too vigorously instead of simmered, or starchy vegetables (like potatoes) broke down too much during cooking. To keep it clear, maintain a very gentle simmer and avoid stirring the pot once the water is added.

    What is the best way to use Root Vegetable Stock? This stock is incredibly versatile. It serves as an excellent base for hearty soups and stews, can be used as a flavorful liquid for cooking rice or quinoa, and works perfectly for braising meats or deglazing pans for sauces.

    I hope you give this Root Vegetable Stock a try in your kitchen this week. It really is a secret weapon for making soups and sauces taste like they came from a professional kitchen. Once you taste the difference that fresh herbs, toasted spices, and caramelized veggies make, you might just find yourself saying goodbye to store-bought cartons forever. If you make a batch, leave a comment below and let me know what you cooked with it—I’d love to hear how it turned out!