| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Low fat, Stock | 3 | servings | |
INGREDIENTS
| 4 | c | Water |
| 2 | Heads garlic; about 5 ounces total | |
| 1 | bn | Parsley; thoroughly rinsed |
| Salt; to taste |
INSTRUCTIONS
1. Place the water in the cooker and begin bringing to the boil as you remove the thin paperlike covering on the two medium garlic bulbs. Break off the individual cloves (but do not peel) and discard the root. Set the unpeeled cloves and the medium bunch parsley in the water. 2. Lock the lid in place. Over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 10 minutes. Allow the pressure to come down naturally or use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. 3. Allow the stock to cool slightly. Pour the stock through a strainer into one or more storage containers. Discard the parsley. If you wish, you may squeeze the garlic out of the skins and mash or puree it. Stir the mashed garlic into the stock to thicken it. Alternatively, use the garlic puree as a spread for bread. 4. Add salt to taste, if desired (but not if this stock will be used to cook beans). 5. Cool and refrigerate for up to 3 days or freeze up to 3 months. Makes approximately 3 cups. NOTES : Formatted in MasterCook 4.07 by Ellen Pickett <ellen@qnetix.ca> 1999-June-11. Recipe by: Lorna Sass, Great Vegetarian Cooking Under Pressure, p.71 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 11, 1999, converted by MM_Buster v2.0l.
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