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Vegetable Stock |
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Serves: 9 Print this Recipe4 large onions, quartered 4 medium carrots, halved 4 stalks celery, leaves included, halved 10 basil leaves 2 bay leaves 2 cloves garlic 8 whole peppercorns 1 sprig parsley 10 cups water Combine all ingredients in a pressure cooker. Lock lid and bring to full pressure over high heat. Reduce heat to maintain pressure and cook for 12 minutes. Quick-release pressure. Remove lid. Strain stock into a large bowl or pot. Discard vegetables, and seasonings. Store, covered, in the refrigerator for up to 3 days or in the freezer for up to 3 months. Use in any recipe calling for vegetable bouillon, broth, or stock. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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