Vegetable stock pressure-cooked

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Canola Oil
2 mediums Onions; coarsely chopped
1 Clove garlic; minced (optional)
3 larges Carrots; cut into 3-4 chunks
4 Stalks celery; cut into 3-4 chunks
1½ Parsnips; cut into 3-4 chunks
2 Bay leaves
½ teaspoon Dried thyme; or dried oregano
6 Sprigs fresh parsley; coriander, or basil
8 cups Carrots; & veg, coarse choppd
½ teaspoon Salt; or to taste
8 cups Cold water; approximately

Directions

1. Heat the oil in the cooker and saute the onions and garlic (if using) over medium heat, stirring frequently, until golden brown, about 5-6 minutes. For a richer stock of darker colour, saute the onions until dark brown, about 15 minutes.

2. Tossin the carrots and celery and saute an additional minute.

3. Add the parsnips, bay leaves, thyme or oregano, herbs, chopped vegetables, and salt, with just enough water to reach the maximum capacity advised by the manufacturer. Stir carefully to scrape up any browned bits of onion sticking to the bottom of the pot.

4. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 10 minutes. Let the pressure drop naturally, about 7-10 minutes, or use a quick-release method.

Remove the lid, tilting it away from you to allow any excess steam to escape.

5. Allow the stock to cool slightly. Strain into a large storage container.

Cover and refrigerate until needed.

NOTES : Entered to MasterCook by Ellen Pickett <ellen@...> 1997.

Possible vegetables for coarse chopping and inclusion in the 8 cups: potato peelings broccoli stalks zucchini celery, parsnip, and carrot chunks, peelings, and trimmings wilted celery and carrots onions, peeled leek greens scallions parsley, dill, coriander, and basil sprigs, leaves, or stems wilted lettuce and watercress turnips, peeled bay leaf or a few pinches of dried herbs

Recipe by: Lorna J. Sass, Cooking Under Pressure,p⅖ Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Jun 11, 1999, converted by MM_Buster v2.0l.

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