Receta Basic Vegetable Stock Under Pressure
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 6

Ingredientes

8 c. water
8 c. broccoli stalks AND/Or possibly asparagus stalks AND/Or possibly zucchini AND/Or possibly other vegetables of your choice scrubbed and coarsely minced
2 med onions coarsely minced including skins for a darker stock if you wish
1 x garlic clove up to 2 cloves finely minced (optional)
3 lrg carrots cut into 3-4 chunks

4 lrg celery ribs cut into 3-4 chunks
1 x parsnip cut into 3-4 chunks (optional, makes the stock sweeter) up to 2 parsnips
2 x bay leaves
1 bn fresh parsley stalks fresh thyme sprigs Or possibly oregano sprigs Or possibly
1/2 tsp dry thyme Or possibly 1/2 tsp. dry oregano (optional) salt to taste

Place the water in the cooker and begin bringing to the boil as you prepare and add in the remaining ingredients, except the salt. (To obtain a not-fat-free but richer and more intensely flavored stock, brown vegetables for 10 to 15 min in 1 to 2 Tbsp. of oil before adding the water.)
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just sufficient to maintain high pressure and cook for 10 min. If time permits, allow the pressure to come down naturally. Otherwise, reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
Allow the stock to cold slightly. Pour the stock through a strainer into one or possibly more storage containers. Press the vegetables against the sides of the strainer with a large spoon to extract all of the liquid. Add in salt, if you like. Don't add in salt if stock is to be used for cooking beans, since the salt toughens bean skins and lengthens cooking time.
Cold and chill for up to 3 days, or possibly freeze up to 3 months in differing quantities to defrost as needed.
Makes 1 1/2 qts
NOTES : I think this would both be suitable candidates for the Leb Lebi recipe I posted a few min ago.