Soft cooked vegetables in bone broth


Soft cooked vegetables in bone broth

Fresh vegetables cooked slowly in bone broth are easy on the stomach, have a comforting soft texture, and are wonderful served warm, chilled or at room temperature. Pair with beans, leftover meat, cheese and or pickles for a satisfying meal.
Prep Time3 mins
Cook Time45 mins
Course: Side Dish
Cuisine: Classic
Keyword: cooked vegetable, vegetable side dish
Servings: 4


  • 1 pound Fresh root vegetable, skin on, scrubbed try sweet potato, turnip, squash, or other seasonal firm dense vegetable
  • 1 cup Taking Stock Foods Classic Chicken Bone Broth


  • Place vegetable and broth into a saucepan. Bring to a boil, turn down to a low simmer, cover. Cook until very tender, about 30-45 minutes.
  • Serve right away as a side dish or the base of a veggie bowl, or refrigerate for future meals. You can serve the cooking broth along with the vegetables. Alternatively, save it for a soup or drink it, and enjoy the extra flavor and minerals that have been added by cooking vegetables in it!