Vegetable Stock

(from mom2mpr’s recipe box)

You can dress cooked veggies with balsamic vinegar as side dish. Do not use cruciferous veggies—but others can also be added.

Source: Hip Pressure Cooking-Laura Pazzaglia

Prep time: 10 minutes
Cook time: 60 minutes
Serves 6 people

Categories: make your own, pressure cooker, vegan

Ingredients

  • 2 large unpeeled yellow onions, sliced lengthwise in half, root ends removed.
  • 2 medium carrots, snapped in half
  • 2 celery stalks, snapped in half
  • 2 medium tomatoes(fresh or canned)
  • 1 bunch fresh flat-leaf parsley, tied with string(so it is easy to remove)
  • 2 unpeeled garlic
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • cold water as needed

Directions

  1. Add the vegetables, herbs and spices to the pressure cooker base. Pour in cold water to just cover these ingredients.

  2. Close and lock lid and cook at high pressure for 10 minutes.

  3. Open pressure cooker with natural release method.(should take 10-15 minutes for a stovetop cooker, 2-=30 minutes for an electric cooker.

  4. Carefully strain the contents of the cooker into a stainless steel bowl and let cool to room temp.

  5. Freeze.

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