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Homemade Root Vegetable Stock – vegetarian recipe
Stav Kogan

Homemade Root Vegetable Stock

A simple, no-waste recipe for a deeply flavorful homemade root vegetable stock, perfect for enhancing soups, stews, and sauces. This liquid gold is the secret to unlocking a deeper, richer flavor in your cooking.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 serving
Calories: 35
Ingredients Method Nutrition

Ingredients
  

  • 2 tbsp (1 oz) / 28g ghee or unsalted butter (or olive oil for vegan)
  • 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 (2998 ml) / 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 fresh ginger root, ~0.2 oz / 6g, julienned
  • 3 whole cloves
  • 2 tsp (0.4 oz) / 12g salt
  • 2 overripe tomatoes, ~10 oz / 285g, chopped
  • Maintain a gentle simmer, never a rolling boil. This is the secret to a beautiful, clear stock rather than a cloudy one.
  • This recipe is perfect for using up vegetable scraps! Add clean peels, herb stems, and leek tops from your freezer for extra flavor and nutrients.
  • To cool the stock quickly for safe storage, place the pot in an ice bath in your sink before transferring it to the fridge or freezer.

Method
 

  1. In a large 8-quart stockpot, melt the ghee or butter over moderately low heat.
  2. Add the chopped carrots, celery, potato, and turnip.
  3. Sauté slowly, stirring occasionally, for 15 minutes to release their natural sweetness.
  4. Stir in the water, bay leaf, all spices (coriander, cumin, peppercorns, cloves), ginger, salt, and tomatoes. Increase the heat to high and bring the mixture to a full boil.
  5. Immediately reduce the heat to low, partially cover the pot, and maintain a gentle simmer for 1 hour and 15 minutes.
  6. Strain the liquid through a fine-mesh sieve, discarding the solids. Use immediately, or cool completely to store.
  7. Don't rush the initial sauté.
  8. Letting the vegetables sweat and caramelize for the full 15 minutes is key to building a deep, rich flavor base.

Nutrition

Calories: 35kcalCarbohydrates: 3gProtein: 1gFat: 3g

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