Pressure Cooker Vegetable Stock
photo by kiwidutch
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
6 cups
ingredients
- 2 tablespoons olive oil
- 4 medium onions (diced)
- 5 celery ribs (diced)
- 3 garlic cloves (minced)
- 3 large carrots (diced)
- 6 sprigs rosemary
- 10 sprigs thyme
- 1 teaspoon salt
- fresh ground pepper
- 20 peppercorns
- 2 cups cauliflower (diced) (optional)
- 2 cups green beans (sliced) (optional)
directions
- Saute the garlic, onions and celery gently in the olive oil in the bottom of the pressure cooker.
- Add all the rest of the ingredients and fill with water until it it 3/4 full. It's important not to fill your pressure cooker more than 3/4 full for safe cooking.
- Seal,Bring up to pressure and cook for 40 minutes.
- Turn off the heat and let the pressure drop naturally. Strain the liquid though a sieve into a large pot, press as much liquid out of the vegetables as you can, discard the vegetables.
- Once cool freeze the liquid for use in vegetarian soups, sauces, lasagne etc.
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Reviews
-
Very nice! Of course the pressure cooker makes it easy too! I also have vegetarian family members. I have always roasted my vegetables in olive oil and then simmered them on the stove top. This is much easier and yields fine results! I now have 5 qts. of veggie stock in my freezer! Since I grow everything on the ingredient list except peppercorns, I have the nice advantage of very fresh ingredients! Thanks.
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Very, very nice stock, & I managed to follow the recipe right on down, even including the optional veggies, at least this time around! And, although store-bought vegetable stock is available around here, it's great when a person can use things like this that are made at home, & since we have a large freezer, that works out just fine! Thanks for sharing your great recipe! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
kiwidutch
Netherlands