Vegetable Broth

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* Exported from MasterCook *

 

Vegetable Broth

 

Recipe By : The Pressured Cook ~ Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Pressure Cooker Soups & Stews

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter or olive oil

1 large onion -- peeled and coarsely

chopped

3 large carrots scrubbed or peeled and coarsely

chopped

4 large ribs celery -- coarsely chopped

6 cloves garlic peeled and smashed

A few leek greens coarsely chopped

(optional)

11 cups water -- (11 to 12)

Peels from 1 well-scrubbed potato

(optional)

1/3 cup red lentils or split peas rinsed and

drained

Generous handful dried mushrooms

1 Small bunch parsley stems (optional)

2 large bay leaves

 

Over medium heat, heat the butter in the cooker until it begins to foam. Add

the onion and cook, stirring every minute or so, as you prepare and add the

carrots, celery, garlic, and leek greens, if using. If brown spots begin to

appear on the bottom of the cooker, reduce the heat to low.

 

Continue to cook and stir the vegetables until the onion is very soft, about

10 minutes total. (For a darker stock with deeper flavor, raise the heat to

medium-high and cook until the onion is lightly browned, another few

minutes.)

 

Add 11 cups of water, the potato peelings, if using, red lentils, mushrooms,

parsley, if using, and bay leaves. Add 1 more cup of water if it will fit

into the cooker without exceeding the manufacturer's maximum fill

recommendation.

 

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. If time

permits, let the pressure drop naturally, about 20 minutes. Otherwise,

quick-release the pressure by setting the cooker under cold running water.

Remove the lid, tilting it away from you to allow excess steam to escape.

 

Allow the stock to cool slightly. Strain into storage containers, pressing

the vegetables to release all of their liquid. Discard the vegetables and

bay leaves

 

Makes about 2 1/2 quarts

 

Asian Vegetable Broth

 

Use light sesame or peanut oil and dried shiitake mushrooms. Substitute a

small bunch of trimmed scallions for the onion and chopped cilantro for the

parsley Omit the peppercorns and add 6 to 8 quarter-sized slices of fresh

ginger and pods of star anise, if you like. The flavor shift is subtle but

pleasant and work well with any Asian-inspired recipe that calls for

vegetable broth.

 

 

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