Pressure Cooked Stock- Vegetable 2

Directions

1. 1

   1 tablespoon oil 2 medium onion -- coarsely chopped 1 clove garlic (or 2), minced -- optional 3 large carrots -- cut in 3-4 chunks 4 stalks

2. 2

   It loses a good deal o f flavor once it's frozen

3. 3

   Avoid beets, onion peels, turnip peels, and members of the cabbage family

4. 4

   The y either discolor the stock or simply give it too strong an aroma or flavor

5. 5

   Directions: Heat the oil in the cooker and saute the onions and garlic (if using) over medi um heat, stirring frequently, until golden brown

6. 6

   For a richer stock of darker color, saute the onions until dark brown, about 15 minut es

7. 7

   Toss in the carrots and celery and saute an additional minutes

8. 8

   Add the p arsnips, bay leaves, thyme or oregano, herbs, chopped vegetables, and salt, wit h just enough water to reach the maximum capacity