~ Pressure cooked stock- vegetable 2 Recipe ~

 
                    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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