There are many vegetable stock recipes and this one hits the root vegetables hard. Made mostly with root veggies it’s perfect for someone with a little garden surplus or for those who have carrots, parsnips or potatoes about to go bad in their kitchen.

Root-y, Toot-y Vegetable Stock Recipe

Prep Time: 30 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 45 minutes


  • 4 Onions
  • 4 Carrots
  • 3 Potatoes
  • 2 Parsnips, Turnips or Rutabagas
  • 1 Head of Cabbage
  • 1 Tablespoon Olive Oil
  • 8 Cups Water
  • 1 Salt
  • 1/2 Teaspoon Dill
  • 1/2 Teaspoon Basil
  • 1/2 Teaspoon Rosemary
  • 1/2 Teaspoon Black Pepper


  1. Scrub all the vegetables and cut off the ends and tops. Roughly chop the carrots, onions, potatoes, parsnips and cabbage.
  2. Heat a large Dutch oven over medium heat, add the oil and the veggies and cook for 10 minutes; stir frequently. Add the water, salt, herbs and pepper.
  3. Bring the mixture to a boil then reduce to a simmer and simmer for 2 hours, covered.
  4. Line a colander with two layers of cheesecloth and set it over a large bowl. Slowly pour the broth into the colander; discard the solids.
  5. Ladle into jars or plastic storage containers and freeze for up to 6 months.