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
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Add the vegetables, herbs and spices to the pressure cooker base. Pour in cold water to just cover these ingredients.
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Close and lock lid and cook at high pressure for 10 minutes.
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Open pressure cooker with natural release method.(should take 10-15 minutes for a stovetop cooker, 2-=30 minutes for an electric cooker.
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Carefully strain the contents of the cooker into a stainless steel bowl and let cool to room temp.
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Freeze.