This pork brine gives meat a mild taste without being overly salty. All of the pork slices I grill are brined in this solution. The pork always cooks up juicy, tender, and excellent.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 35 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 1 – 1/2 quarts |
Ingredients
- 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!
- You can saute a few onions and garlic, add the stock, a couple of bags of frozen peas, a couple of mint leaves, blend it up, add a touch of cream, and a highly elegant and lovely bright green soup is on its way to your tummy.
- Many types of vegetables may be used to prepare the stock. Things to avoid are broccoli, cauliflower, kale, cabbage — you get the picture.
Reviews
Easy to make, delicious stock! I made it for a minestrone and it was great.
Amazing! I am on a low salt diet and needed a broth recipe. Followed this exact except for adding an apple. It smelled like Thanksgiving dinner was being cooked. This is my new recipe for broth I will look no more! Flavor is heavenly!
This produced a very nice stock. Ignore the typo error where it says the original recipe yields “1-1/2 quarts”. The only liquid ingredient here is 1 quart (or litre) of water, so once you’ve let it simmer for 30 min., you’re left with about 2-1/2 cups of stock. I added 1/2 cup water at the end and used the total 3 cups in the Butternut Squash Bisque recipe also on this site. This is a great use for vegetable scraps, which later got tossed in the compost bin.
Great recipe. I put the stock in a plastic bag after freezing in my 12 size cupcake pan. Cool and freeze larger amounts in a plastic bag or freeer container. Next time I will have 2 pots going so I can double the recipe.
Thank you, after reading this-I collected my veggies and put them in the crockpot..the next time, I will brown the onions in olive oil first. In my stock- I had lots of carrots, celery, parsley,apples,some garlic, some black pepper…and lettuce (which was what I had in the fridge)..the resulting stock was very delicate and perfumey. The next day I used it in a chicken stew and it ended up a most un-hearty smelling chicken stew…I may as well have put Earl Grey in my stew. But I LOVE this idea and will keep all my veggie extras in the freezer to experiment from now onwards..thank you so much:))
fantastic stock…. However, I want to warn cooks that stock making is not a garbage dump for old, over-ripe vegetables; carrot peels; and onion roots. This makes a bitter stock.
This recipe worked well for me. This was my first try at making my own Veggie Stock. I wanted a higher yield of broth so I doubled the water and added more salt, it seemed to turned out great. I also didn’t want to waste the strained veggies, so I pureed them with a little added broth and it came out perfectly for baby food, I might even add a few more ingredients and make a creamy vegetable soup out of it… we will see!
This recipe worked well for me. This was my first try at making my own Veggie Stock. I wanted a higher yield of broth so I doubled the water and added more salt, it seemed to turned out great. I also didn’t want to waste the strained veggies, so I pureed them with a little added broth and it came out perfectly for baby food, I might even add a few more ingredients and make a creamy vegetable soup out of it… we will see!
Excellent idea! Thank you. I now save all my cooking water from various veggies in one container in the freezer and use it to make this stock. Very flavorful.
Great flavors. Now I can “go green” and recycle all my veggie peelings. Thanks for the post!
I just finished trying out this recipe and it came out fantastically! I had to make a few slight changes due to availability of ingredients at the supermarket, I used celery hearts in place of celeriac, and because I could not get squash I used a yam in place of that and the potato peelings. I left the skin on and chopped it into small cubes, and it seemed to work out just fine. I also had some leftover bell pepper in the fridge that I threw in as well, , nearly a whole green one & a 1/2 of a red one, seemed a perfect opportunity to keep them from going to waste! I followed the cooking instructions just as written and it came out perfectly, resulting in a wonderful and very tasty broth. I searched for a way to use the leftover veggies, as I hate and can’t afford to waste, and found a quite clever one. She suggested blending the veggies with some olive oil, salt and other seasonings you like, and a bit of acid such as lemon, vinegar or wine. I haven’t tried this yet but fully intend to. She did say that it comes out more tasty if your vegetables were roasted before-hand, but still comes out ok if they weren’t. Worth a shot! Could also make a good sauce if added to tomatoes, perhaps.
Great stock, thank you!