.Basic Vegetable Stock Under Pressure
Source of Recipe
Lorna Sass, Great Vegetarian Cooking Under Pressure, p.68
List of Ingredients
8 cups water
8 cups broccoli stalks
AND/OR asparagus stalks AND/OR zucchini
AND/OR other vegetables of your choice scrubbed and coarsely chopped
2 medium onions coarsely chopped including skins for a darker stock if you wish
1 garlic clove up to 2 cloves finely chopped (optional)
3 large carrots cut into 3-4 chunks
4 large celery ribs cut into 3-4 chunks
1 parsnip cut into 3-4 chunks (optional, makes the stock sweeter) -- up to 2 parsnips
2 bay leaves
1 bunch fresh parsley stalks
fresh thyme sprigs OR oregano sprigs OR 1/2 teaspoon dried thyme OR 1/2 teaspoon dried oregano (optional)
(original recipe calls for salt to taste)Recipe
1. Place the water in the cooker and begin bringing to the boil as you prepare and add 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 minutes in 1 to 2 tablespoons of oil before adding the water.)
2. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 10 minutes. 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.
3. Allow the stock to cool slightly. Pour the stock through a strainer into one or more storage containers. Press the vegetables against the sides of the strainer with a large spoon to extract all of the liquid. Add salt, if desired. Do not add salt if stock is to be used for cooking beans, since the salt toughens bean skins and lengthens cooking time.
4. Cool and refrigerate for up to 3 days, or freeze up to 3 months in differing quantities to defrost as needed.
Makes 1 1/2 quarts
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