Try this Basic Vegetable Stock Under Pressure recipe, or contribute your own.
Suggest a better description1. Place the water in the cooker and begin bringing to the boil as you prepare and add the remaining ingredients, except the salt. (To obtain a not-fat-free but richer and more intensely flavoured stock, brown vegetables for 10 to 15 minutes in 1 to 2 tablespoons of oil before adding 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. If time permits, allow the pressure to come down naturally. Otherwise, reduce pressure with 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. Press the vegetables against the sides of the strainer with a large spoon to extract all of the liquid. Add salt, if desired. Do not add salt if stock is to be used for cooking beans, since the salt toughens bean skins and lengthens cooking time. 4. Cool and refrigerate for up to 3 days, or freeze up to 3 months in differing quantities to defrost as needed. Makes 1 1/2 quarts NOTES : Formatted in MasterCook 4.07 by Ellen Pickett
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 6 servings | ||
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Calories: 4 | ||
Calories from Fat: 1 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5mg | 0 % | |
Potassium 8.8mg | 0 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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