*  Exported from  MasterCook  *

                   Pressure Cooked Stock - Vegetable 2

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 1    Preparation Time :0:00
Categories    : Soups and Stocks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Oil
   2      md            Onion -- coarsely chopped
   1      cl            Garlic -- up to 2, minced (optional)
   3      lg            Carrots -- cut in 3-4 chunks
   4      stalks        Celery -- cut in 3-4 chunks
   1                    Parsnip -- up to 2, cut in 3-4 chunks
   2                    Bay leaves
     1/2  ts            Dried thyme or oregano
   6                    Parsley, coriander, or basil sprigs
   8      c             Miscellaneous vegetables --
                        - coarsely chopped, see below
     1/2  ts            Salt -- or to taste
   2      qt            Water -- cold, approximately
                        Miscellaneous Vegetable Candidates:
                        Potato peelings
                        Broccoli stalks
                        Zucchini
                        Celery chunks and leaves
                        Parsnip chunks, peelings and trimmings
                        Carrot chunks, peelings, and trimmings
                        Wilted celery and carrots
                        Onion
                        Leek greens
                        Scallions
                        Parsley, dill sprigs, leaves or stems
                        Cilantro, basil sprigs, leaves, or stems
                        Wilted lettuce and watercress
                        Turnips (always best to peel them)
                        Bay leaf or a few pinches of dried herbs

This stock is at its best when used within 2 to 3 days. It loses a
good deal of flavor once it's frozen.

Avoid beets, onion peels, turnip peels, and members of the cabbage
family. They either discolor the stock or simply give it too strong
an aroma or flavor.

Heat the oil in the cooker and saute the onions and garlic (if using)
over medium heat, stirring frequently, until golden brown, about 5 to
6 minutes. For a richer stock of darker color, saute the onions until
dark brown, about 15 minutes. Toss in the carrots and celery and
saute an additional minutes. Add the parsnips, bay leaves, thyme or
oregano, herbs, chopped vegetables, and salt, with just enough water
to reach the maximum capacity advised by the manufacturer. Stir
carefully to scrape up any browned bits of onion sticking to the
bottom of the pot.

Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure and cook for 10 minutes.
Let the pressure drop naturally, about 7 to 10 minutes, or use a
quick release method.  Remove the lid, tilting it away from you to
allow any excess steam to escape.  Allow the stock to cool slightly.
Strain into a large storage container. Cover and refrigerate until
needed.

Yields approximately 1 1/2 quarts


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