Vegetable Stock

By by Breville
Images
Vegetable Stock
Serves
Makes 2½ quarts
Ingredients
  • 2 large onions, unpeeled, halved
  • 4 stalks celery, cut into 1-inch pieces
  • 2 large carrots, peeled, cut into 1-inch pieces
  • 8 ounces crimini or button mushrooms, halved
  • 1 head of garlic, halved crosswise
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 6 sprigs Italian parsley
  • 2½ quarts cold water


Procedure
Add all the ingredients to the cooking bowl.

Select PRESSURE COOK (12.0 psi / 15 min / Natural) or SLOW COOK STOCK (4-6 hours HI, 6-8 hours LO). If pressure cooking, adjust cooking time to 15 minutes.

When cooking has completed, let stock cool until safe to handle then strain through a fine-mesh sieve. Use immediately or refrigerate overnight. Use within a few days or freeze in small, air-tight containers for up to 1 month.

Vegetable Stock

By by Breville
Serves
Makes 2½ quarts
Ingredients
  • 2 large onions, unpeeled, halved
  • 4 stalks celery, cut into 1-inch pieces
  • 2 large carrots, peeled, cut into 1-inch pieces
  • 8 ounces crimini or button mushrooms, halved
  • 1 head of garlic, halved crosswise
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 6 sprigs Italian parsley
  • 2½ quarts cold water


Procedure
Add all the ingredients to the cooking bowl.

Select PRESSURE COOK (12.0 psi / 15 min / Natural) or SLOW COOK STOCK (4-6 hours HI, 6-8 hours LO). If pressure cooking, adjust cooking time to 15 minutes.

When cooking has completed, let stock cool until safe to handle then strain through a fine-mesh sieve. Use immediately or refrigerate overnight. Use within a few days or freeze in small, air-tight containers for up to 1 month.