Pressure cooked stock- vegetable

 
                     Pressure Cooked Stock - Vegetable
 
 Recipe By     : Cooking Under Pressure, copyright 1989
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups and Stocks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Vegetable Candidates for the Stock Pot:
                         potato peelings
                         broccoli stalks
                         zucchini
                         celery chunks, peelings, trimmings
                         parsnip chunks, peelings, trimmings
                         carrot chunks, peelings, trimmings
                         wilted celery and carrots
                         onions
                         leek greens
                         scallions
                         parsley, dill springs, leaves or stems
                         cilantro, basil sprigs, leaves or stems
                         wilted lettuce and watercress
                         turnips (always peel them)
                         bay leaf or a few pinches of dried herbs
                         use you imagination -- * see note
 
 Yields approximately 1 1/2 quarts
 
 This recipe produces a light broth that makes a pleasing soup base for other re
 cipes.
 
 Be sure to scrub all vegetables well if you plan to use the peelings for stock.
 
 As you go about preparing your daily recipes, save the peelings and odd bits, s
 toring them in a large jar or plastic bag in the refrigerator.  There they'll b
 e, ready when you are.
 
 *In general, 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.
 
 When ready to make vegetable stock, take your bag full of vegetable peelings an
 d odd bits, rinse them off, pile them into the pressure cooker, and cover them 
 with water.  Do not exceed maximum limit per manufacturer.  Lock the lid in pla
 ce, over high heat bring up to high pressure, adjust heat to maintain pressure,
  Cook for about 5 minutes.  Let the pressure drop naturally and strain the stoc
 k when you get around to it, or use a quick release method if you're in a hurry
 .
 
 Notes:  This stock is at its best when used with 2 to 3 days.  It loses a good 
 deal of flavor once it's frozen.
 
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