Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable Candidates for the Stock Pot:
Potato peelings
Broccoli stalks
Zucchini
Celery chunks, peelings, trimmings
Parsnip chunks, peelings, trimmings
Carrot chunks, peelings, trimmings
Wilted celery and carrots
Onions
Leek greens
Scallions
Parsley, dill springs, leaves or stems
Cilantro, basil sprigs, leaves or stems
Wilted lettuce and watercress
Turnips (always peel them)
Bay leaf or a few pinches of dried herbs
Use you imagination -- * see note
Yields: 1-1/2 Quarts
This recipe produces a light broth that makes a pleasing soup base
for other recipes.
Be sure to scrub all vegetables well if you plan to use the peelings
for stock.
As you go about preparing your daily recipes, save the peelings and
odd bits, storing them in a large jar or plastic bag in the
refrigerator. There they'll be, ready when you are.
* In general, avoid beets, onion peels, turnip peels, and members of
the cabbage family. They either discolor the stock or simply give it
too strong an aroma or flavor.
When ready to make vegetable stock, take your bag full of vegetable
peelings and odd bits, rinse them off, pile them into the pressure
cooker, and cover them with water. Do not exceed maximum limit per
manufacturer. Lock the lid in place, over high heat bring up to high
pressure, adjust heat to maintain pressure. Cook for about 5 minutes.
Let the pressure drop naturally and strain the stock when you get
around to it, or use a quick release method if you're in a hurry.
Notes:
This stock is at its best when used with 2 to 3 days. It loses a good
deal of flavor once it's frozen.
