INGREDIENTS

INSTRUCTIONS

8 c. water 8 c. scrubbed and coarsely chopped vegetables (list at end of
recipe) 2 medium onions, coarsley chopped (include skins for a darker
stock) 1 - 2 garlic cloves, finely chopped (optional) 3 large carrots, cut
into 3 or 4 chunks 1 - 2 parsnips, cut into 3 - 4 chunks (optional -- makes
the stock sweeter) 2 bay leaves small bunch of parsley stalks fresh thyme
or oregano, a few sprigs (or 1/2 tsp each dried) (optional)
Here's a basic vegetable stock recipe from Lorna Sass' Great Vegetarian
Cooking Under Pressure -- you can do it in a normal pot, just alter the
cooking time from about ten minutes in the pressure cooker to about one
hour. I find this recipe is too big for my seven quart pressure cooker, so
I cut it in half, or do two runs. And let the pressure come down naturally
~- the first time I did it, I took the pressure off quickly and ended up
with stock all over the kitchen.
:)  Depending on the heaviness of the soup, I often just use water or
Better than Bouillon instead of thawing out some stock.
Some hints from Ms. Sass: if you want a richer, more intensely flavoured
stock, saute the vegetables for 10-15 minutes in a tablespoon or two of oil
before adding the water -- the fat carries a lot of flavour, so the frozen
stock will keep its flavour longer than a fatfree stock will. Also, for
flexibility, she recommends cooking the stock without salt, and adding it
once the stock has been incorporated into the dish (especially important if
you are going to cook beans with the stock, as salt will toughen the
skins).
Place the water in the cooker and begin bringing to the boil as you prepare
and add the remaining ingredients, except the salt.
Lock the lid in place. Over high heat, bring to high pressure.
Lower the heat enough to maintain high pressure and cook for ten minutes.
Allow the pressure to release naturally. Remove the lid, tilting it away
from you to allow any excess steam to escape.
Allow the stock to cool slightly. Pour the stock through a strainer into
one or more storage containers. Press the vegetables against the side of
the strainer with a spoon to extract all of the liquid. Add salt to taste,
if desired. Cool and refrigerate for 3 days or freeze up to 3 months.
Vegetables That Are Good For Stock: Asparagus and broccoli peelings,
zucchini, corn cobs and husks, celery, parsnip, and carrot chunks, peelings
and trimmings, onions, garlic, leek greens and roots, scallions, kale
stalks (for a strong, distinctive flavour), wilted celery, lettuce and
watercress, winter squash (avoid waxed peels), turnips (peel to avoid
bitterness), potatoes and potato skins (remove any green spots; skins will
make the stock darker), sprigs of parsley and other herbs, bay leaves or a
few pinches of dried herbs, peeled sweet potatoes, apples, or pears (for a
slightly sweet stock), tomatoes or lemon slices (for a slightly acidic
stock).
Vegetables That Aren't Good for Stock: beets and beet skins (unless you
want a magenta coloured stock), turnip skins (bitter), most members of the
cabbage family, including brussels sprouts (the flavour overpowers the
stock), green peppers, eggplants, and leafy greens such as collards and
mustard (may impart a bitter taste).
Posted to EAT-LF Digest by kuroneko@raindogs.net (neko webb) on Oct 04,
1998, converted by MM_Buster v2.0l.

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