LOCATION: Recipes >> Vegetarian >> Stock 06
Basic Vegetable Stock
(makes 1 1/2 quarts)
8 cups water
8 cups scrubbed and coarsely chopped vegetables
2 medium onions, coarsley chopped (include skins for a darker stock)
1 - 2 garlic cloves, finely chopped (optional)
3 large carrots, cut into 3 or 4 chunks
1 - 2 parsnips, cut into 3 - 4 chunks (optional)
2 bay leaves
small bunch of parsley stalks
a few sprigs fresh thyme or oregano (optional)
Place the water in the cooker and begin bringing to the boil as
you prepare and add the remaining ingredients, except the salt.
Lock the lid in place. Over high heat, bring to high pressure.
Lower the heat enough to maintain high pressure and cook for ten
minutes. Allow the pressure to release naturally. Remove the lid,
tilting it away from you to allow any excess steam to escape.
Allow the stock to cool slightly. Pour the stock through a strainer
into one or more storage containers. Press the vegetables against
the side of the strainer with a spoon to extract all of the liquid.
Add salt to taste, if desired. Cool and refrigerate for 3 days or
freeze up to 3 months.
Vegetables That Are Good For Stock:
asparagus and broccoli peelings
corn cobs and husks
celery, parsnip, and carrot chunks, peelings and trimmings
leek greens and roots
kale stalks (for a strong, distinctive flavour)
wilted celery, lettuce and watercress
winter squash (avoid waxed peels)
turnips (peel to avoid bitterness)
potatoes and potato skins (remove any green spots; skins will make
the stock darker)
sprigs of parsley and other herbs
bay leaves or a few pinches of dried herbs
peeled sweet potatoes, apples, or pears (for a slightly sweet stock)
tomatoes or lemon slices (for a slightly acidic stock)
Vegetables That Aren't Good for Stock:
beets and beet skins (unless you want a magenta coloured stock)
turnip skins (bitter)
most members of the cabbage family, including brussels sprouts (the
flavour overpowers the stock)
green peppers, eggplants, and leafy greens such as collards and
mustard (may impart a bitter taste)
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