Name: Vegetable Stock Pressure-Cooked
Ingredients: 1 tb Canola Oil; 2 md Onions; coarsely chopped; 1 Clove garlic; minced (optional); 3 lg Carrots; cut into 3-4 chunks; 4 Stalks celery; cut into 3-4 chunks; 1 1/2 Parsnips; cut into 3-4 chunks; 2 Bay leaves; 1/2 ts Dried thyme; or dried oregano; 6 Sprigs fresh parsley; coriander, or basil; 8 c Carrots; & veg, coarse choppd; 1/2 ts Salt; or to taste; 8 c Cold water; approximately

Today friendship has fallen on hard times. Few men have good friends, much less deep friendships. Individualism, autonomy, privatization, and isolation are culturally cachet, but deep, devoted, vulnerable friendship is not. This is a great tragedy for self, family, and the Church, because it is in relationships that we develop into what God wants us to be… Friendships…are there to be made if we value them as we ought – and if we practice some simple disciplines of friendship.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Hot soups, Low fat, Vegetables	4	servings

INGREDIENTS

1	tb	Canola Oil
2	md	Onions; coarsely chopped
1		Clove garlic; minced (optional)
3	lg	Carrots; cut into 3-4 chunks
4		Stalks celery; cut into 3-4 chunks
1 1/2		Parsnips; cut into 3-4 chunks
2		Bay leaves
1/2	ts	Dried thyme; or dried oregano
6		Sprigs fresh parsley; coriander, or basil
8	c	Carrots; & veg, coarse choppd
1/2	ts	Salt; or to taste
8	c	Cold water; approximately

INSTRUCTIONS

1. Heat the oil in the cooker and saute the onions and garlic (if using)
over medium heat, stirring frequently, until golden brown, about 5-6
minutes. For a richer stock of darker colour, saute the onions until dark
brown, about 15 minutes.
2. Tossin the carrots and celery and saute an additional minute.
3. Add the parsnips, bay leaves, thyme or oregano, herbs, chopped
vegetables, and salt, with just enough water to reach the maximum capacity
advised by the manufacturer. Stir carefully to scrape up any browned bits
of onion sticking to the bottom of the pot.
4. Lock the lid in place and over high heat bring to high pressure. Adjust
the heat to maintain high pressure and cook for 10 minutes. Let the
pressure drop naturally, about 7-10 minutes, or use a quick-release method.
Remove the lid, tilting it away from you to allow any excess steam to
escape.
5. Allow the stock to cool slightly. Strain into a large storage container.
Cover and refrigerate until needed.
NOTES : Entered to MasterCook by Ellen Pickett <ellen@qnetix.ca> 1997.
Possible vegetables for coarse chopping and inclusion in the 8 cups: potato
peelings broccoli stalks zucchini celery, parsnip, and carrot chunks,
peelings, and trimmings wilted celery and carrots onions, peeled leek
greens scallions parsley, dill, coriander, and basil sprigs, leaves, or
stems wilted lettuce and watercress turnips, peeled bay leaf or a few
pinches of dried herbs
Recipe by: Lorna J. Sass, Cooking Under Pressure,p.40
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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