Vegetable Stock Prepared
in a Pressure Cooker - 10 Minutes!!!
If you already own a newer pressure
cooker, it only takes 10 short minutes of cooking to create
a wonderful vegetable stock. No salt added of course! (If
you inherited your great-grandmother's pressure cooker -
take care - the old ones do not have as many safeguards
as today's versions.)
| 8 |
cups water |
| 2 |
onions, rough chop with skins on |
| 3 |
cloves garlic, smashed with skins on |
| 3-5 |
carrots, rough chop |
| 4 |
ribs celery, rough chop |
| 1 |
celery core, including leaves, rough chop |
| 1 |
sweet potato, rough chop, skin on |
| 1 |
zucchini, rough chop OR |
| 1 |
bunch asparagus, rough chop |
| 1 |
leek, rough chop |
| 1-2 |
corn cobs (optional) |
| 1 |
apple quartered (optional) |
| 2 |
inches fresh ginger (optional-good for Asian cooking
base |
| |
handful of parsley, preferably flat leaf |
| 1-2 |
teaspoons black peppercorns |
| 2-3 |
bay leaves |
| 1 |
teaspoon dried thyme |
Wash and prepare all ingrediets.
Place all ingredients in pressure cooker over high heat.
Place lid on pressure cooker and bring up to high pressure.
Adjust heat to hold at high pressure for 10 minutes.
Use manufacturers
recommended process for quick release (usually running under
water). Strain well and discard vegetables. Freezes well.
Makes about 8 cups.
|
