Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Oil
2 md Onion -- coarsely chopped
1 cl Garlic -- up to 2, minced (optional)
3 lg Carrots -- cut in 3-4 chunks
4 stalks Celery -- cut in 3-4 chunks
1 Parsnip -- up to 2, cut in 3-4 chunks
2 Bay leaves
1/2 ts Dried thyme or oregano
6 Parsley, coriander, or basil sprigs
8 c Miscellaneous vegetables --
- coarsely chopped, see below
1/2 ts Salt -- or to taste
2 qt Water -- cold, 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
This stock is at its best when used within 2 to 3 days. It loses a
good deal of flavor once it's frozen.
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.
Heat the oil in the cooker and saute the onions and garlic (if using)
over medium 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 minutes. Toss in the carrots and celery and
saute an additional minutes. 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.
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 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 refrigerate until
needed.
