Pressure Cooked Stock- Vegetable 2

* Exported from MasterCook *

Pressure Cooked Stock - Vegetable 2

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon oil
2 medium onion -- coarsely chopped
1 clove garlic (or 2), minced -- optional
3 large carrots -- cut in 3-4 chunks
4 stalks celery -- cut in 3-4 chunks
1 parsnip (or 2) -- cut in 3-4 chunks
2 bay leaves
1/2 teaspoon dried thyme or oregano
6 sprigs parsley, coriander, or basil
8 cups coarsely chopped miscellaneous vegetables -- see below
1/2 teaspoon salt -- or to taste
2 quarts cold water -- approximately

Miscellaneous Vegetable Candidates:
potato peelings
broccoli stalks
zucchini
celery chunks and leaves
parsnip chunks, peelings and trimmings
carrot chunks, peelings, and trimmings
wilted celery and carrots
onion
leek greens
scallions
parsley, dill sprigs, leaves or stems
cilantro, basil sprigs, leaves, or stems
wilted lettuce and watercress
turnips (always best to peel them)
bay leaf or a few pinches of dried herbs

Yields approximately 1 1/2 quarts

This stock is at its best when used within 2 to 3 days. It loses a good deal o
f flavor once it's frozen.

Avoid beets, onion peels, turnip peels, and members of the cabbage family. The
y either discolor the stock or simply give it too strong an aroma or flavor.

Directions:
Heat the oil in the cooker and saute the onions and garlic (if using) over medi
um heat, stirring frequently, until golden brown, about 5 to 6 minutes. For a
richer stock of darker color, saute the onions until dark brown, about 15 minut
es. Toss in the carrots and celery and saute an additional minutes. Add the p
arsnips, bay leaves, thyme or oregano, herbs, chopped vegetables, and salt, wit
h 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 o
f the pot.

Lock the lid in place and over high heat bring to high pressure. Adjust the he
at to maintain high pressure and cook for 10 minutes. Let the pressure drop na
turally, about 7 to 10 minutes, or use a quick release method. Remove the lid,
tilting it away from you to allow any excess steam to escape. Allow the stock
to cool slightly. Strain into a large storage container. cover and refrigera
te until needed.

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