paleo stock

Super Paleo Stock!

Any good sauce, soup or gravy starts with a bloody good stock! Whether it’s a roasted meat you’re dressing up, wanting to jazz up a nut roast or simply making a wonderfully heart warming soup you’ll love this stock recipe. Disclaimer: It’s vegetarian, it’s Paleo, it’s simple, it’s so yummy you’ll exclaim a “phwoar!” – that’s a guarantee!

paleo stock

My lovely local green grocer inspired this by suggesting celeriac, with the celeriac leaves. If you can pick one up I’d recommend it over the classic choice of a celery stick or two. You’ll still produce the affect of using celery but add a velvet smoothness from the chunks of celeriac. 

Let’s make this happen!

Paleo Stock Recipe
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Prep Time
15 min
Cook Time
3 hr
Prep Time
15 min
Cook Time
3 hr
265 calories
42 g
0 g
10 g
6 g
8 g
1036 g
2640 g
13 g
0 g
2 g
Nutrition Facts
Serving Size
1036g
Amount Per Serving
Calories 265
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 8g
41%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 2640mg
110%
Total Carbohydrates 42g
14%
Dietary Fiber 9g
34%
Sugars 13g
Protein 6g
Vitamin A
241%
Vitamin C
53%
Calcium
17%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 (200g ish) Celeriac, pealed and cut into 6 chunks
  2. Celeriac leaves
  3. 1 large carrot, cut into 4 chunks
  4. 1 large or 2 medium white onions, inc their skin, cut into 4
  5. Fresh thyme - 20-25g ish, yes that's a lot!
  6. 1 tsp whole pepper corns
  7. 1 tsp himalayan salt
  8. 1 tsp garlic powder
  9. 2 tsp coconut oil
  10. 2.5 ltr cold water
Instructions
  1. Take a big pot, turn of the stove and melt the coconut oil.
  2. Add the carrot and onion to brown, approx 2 mins on a high heat
  3. Add the celeriac and it's leaves to brown for a further 2 minutes
  4. Add water
  5. Add thyme, garlic, salt and pepper corns
  6. Bring to the boil
  7. Lower the heat, place the lid on the pot and simmer gently for 3 hours
  8. Check every now and again, give a little stir and a sniff! Careful not to have the heat on high, this will cause the pan to dry up.
  9. Push the ingredients through a fine sieve, so you get all the lovely juices, into a jug or container.
Notes
  1. Optionally, after sieving you could return to the hob and leave to simmer for another 2 hours on low, making the stock even more concentrated.
beta
calories
265
fat
10g
protein
6g
carbs
42g
more
Inquisitive Foodie http://inquisitivefoodie.com/

Optional ideas:

  • Add some beef bones for a rich depth that’s ideal to pair with red meet (If you’re keen on meat)
  • Add a chicken carcass, this is a great option for prepping for soups
  • Add chillies
  • Add red currants for a fruity twist, great with nut roasts
  • Add cumin, if this stock is likely to be the base of any indian dishes
  • Add citrus, 1/2 and orange or lemon can sharpen this stock up nicely for a refreshing zing
  • Add ginger
  • Add 1/2 tsp of maple syrup, I know that may sound odd but it’s lovely!

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