Pressure cooker basic vegetable stock

Yield: 1 servings

Measure Ingredient
2 quarts Water
2 larges Onion; quartered
2 larges Garlic cloves
3 larges Carrots; cut in chunks
3 larges Celery ribs; in large chunks
¼ cup Dried mushrooms; sliced
2 larges Bay leaves
20 \N Fresh parsley; sprigs
8 cups Assorted vegetables; suggestions below

Assorted vegetables: corncobs and husks, asparagus stalks, broccoli stems, leek greens, wilted salad greens and peeled winter squash.

Bring the water to a boil in the pressure cooker while you trim and cut the vegetables. Add all the ingredients to the pot. (Do not go over the maximum fill line indicated by the manufacturer.) Lock the lid in place and bring to high pressure over high heat. ower the heat just enough to maintain high pressure and cook for 10 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to excape.

Let the stock cool slightly. Strain the stock, pressing the vegetables against the side of the strainer wiht a large sppoon to extract all the liquid. Let cool completely, then refrigerate for up to 3 days or freeze for up to 3 months. Makes 7 cups.

Per serving: 566 Calories; 7g Fat (9% calories from fat); 29g Protein; 122g Carbohydrate; 0mg Cholesterol; 1661mg Sodium Recipe by: Food and Wine, April 1996 Converted by MM_Buster v2.0l.

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