• 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B6, B9, B12, H, D
MineralsFluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 onions , quartered

  3. 2 to 4 carrots in 2-inch sections

  4. 3 stalks celery , with leaves, in 2-inch sections

  5. 3 to 5 cloves garlic , halved

  6. 4 cups consisting of some of the following, cut into 1-inch pieces: potato , sweet potato , leeks , shallots , summer squash , winter squash , parsnips , apple , mushrooms , spinach , chard , fennel **

  7. water

  8. 3 to 4 tomatoes

  9. 1 to 2 bay leaves

  10. 1/2 teaspoon whole peppercorns

  11. 1 hunk parsley , stems only is fine

  12. any or none of these fresh herbs : a few stems of thyme , oregano , marjoram

Instructions Jump to Ingredients ↑

  1. In a pressure cooker or stock pot, heat olive oil over medium high heat. Brown onions, carrots, celery and garlic for five minutes, until fragrant, then add other vegetables, toss to coat with oil.

  2. Fill pressure cooker with cold water to 2/3rds full mark. Turn flame to high. Add tomatoes, bay, peppercorns, parsley and any of the herbs you choose. Afix lid and bring up to high pressure. Cook , maintaining high pressure, for 20 minutes. If you have the time, allow slow release, but a quick release will do.

  3. Or, In stock pot, cover vegetable mixture with 4 quarts of water. Add tomatoes, bay, peppercorns, parsley, and any herbs you choose. Bring to a boil, then reduce heat and simmer for at least two hours.

  4. Strain stock. Stock can be frozen for up to three months. After that the flavor deteriorates.

  5. Note: in making vegetable stock, avoid the cabbage family and turnips , lest their flavor dominate. Also, avoid eggplant and peppers , which can turn stock bitter)


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