Basic Vegetable Stock Under Pressure
Categories: Garlic, Parsley, Onion, Carrot, Broccoli, Celery, Vegetables, Low fat, Hot soups
8 cups of water
8 cups of Broccoli stalks
2 medium Onions, coarsely chopped
1 Garlic clove, up to 2 cloves
3 large Carrots, cut into 3-4 chunks
4 large Celery ribs, cut into 3-4
1 Parsnip, cut into 3-4 chunks
2 Bay leaves
1 bn Fresh parsley; stalks fresh
1/2 teaspoon of dried thyme
Salt; to taste |
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1. Place the water in the cooker and begin bringing to the boil as you prepare and add the remaining ingredients, except the salt. (To obtain a not-fat-free but richer and more intensely flavoured stock, brown vegetables for 10 to 15 minutes in 1 to 2 tablespoons of oil before adding the water.) 2. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 10 minutes. If time permits, allow the pressure to come down naturally. Otherwise, reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. 3. Allow the stock to cool slightly. Pour the stock through a strainer into one or more storage containers. Press the vegetables against the sides of the strainer with a large spoon to extract all of the liquid. Add salt, if desired. Do not add salt if stock is to be used for cooking beans, since the salt toughens bean skins and lengthens cooking time. 4. Cool and refrigerate for up to 3 days, or freeze up to 3 months in differing quantities to defrost as needed. Makes 1 1/2 quarts NOTES : Formatted in MasterCook 4.07 by Ellen Pickett <ellen@qnetix.ca> 1999-June-11. Recipe by: Lorna Sass, Great Vegetarian Cooking Under Pressure, p.68 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 11, 1999, converted by MM_Buster v2.0l.
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