Vegetable Stock Recipe by Breville
By Breville
Vegetable Stock Recipe by Breville
By Breville
Yield/Serves:
Makes 2½ quarts
- 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
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.
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.