Vegetable Stock


Serves: 9
Total Calories: 77

Ingredients

4 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

Directions:

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.

Nutritional Facts:

Serves: 9
Total Calories: 77
Calories from Fat: 0

This Vegetable Stock recipe is from the Cook'n Under Pressure Cookbook. Download this Cookbook today.




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