Vegetable Stock
Author: Kitchens
  • 1 Tablespoon olive oil
  • 3 leeks; trimmed, chopped
  • 2 cloves garlic; finely chopped
  • 1 small onion; chopped
  • 3 carrots; cut in thirds
  • 4 celery stalks; cut in thirds
  • 2 parsnips; quartered
  • 2 Cups cubed summer squash
  • 2 baking potatoes; halved, and then quartered
  • 1 Cup sliced mushrooms
  • 1 large tomato; quartered
  • 2 bay leaves
  • 3 parsley sprigs (to 4)
  • 6 whole peppercorns
  • 2 1/2 Quarts water
  • salt; (optional)
  1. Heat the oil in a 6-quart pressure cooker over medium-high heat. Add the leeks, garlic and onion. Cook until the leeks are tender and the onion begins to brown, about 5 minutes. Scrape the caramelized crust from the pan with a wooden spoon, if necessary.
  2. Add the carrots, celery and parsnips and cook 5 minutes more.
  3. Add the squash, potatoes, mushrooms, tomato, bay leaves, parsley, peppercorns and water.
  4. Lock the lid in place and bring the pressure cooker to high pressure. Reduce the heat to maintain high pressure and cook 12 minutes. Release the pressure naturally, if time permits.
  5. Strain the stock through a strainer, pressing the vegetables against the side to release as much flavor and liquid as possible. Discard the solids. Season to taste with salt, if needed.
This recipe yields 10 Cups.

Each Cup: 99 calories; 36 mg sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 20 grams carbohydrates; 3 grams protein; 1.94 grams fiber.

Comments: This recipe is just a guide for making vegetable broth. Use whatever vegetables you have on hand, but it's best to avoid cabbage, Brussel sprouts, turnips, beets and other strong-tasting vegetables. Taste before you add salt to the stock -- salting is not always necessary.
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