Flavorful vegetable stock

By Birgitta

Use the pressure cooker to make vegetable stock, and it would get more of the goodness out of those onions, carrots, leeks and whatever else went into the pot

Ingredients

• lightly brown the vegetables — making sure there are a few onions and numerous carrots and a little celery; leeks are desirable and the tiniest mite of garlic not unwelcome — then add plenty of water
• And put in some salt, just a little.

Details

Servings 1
Adapted from bitten.blogs.nytimes.com

Preparation

Step 1

Clamp on the lid and bring the cooker up to full pressure. Turn down the heat and let it cook dangerously away for twenty or twenty-five minutes (read the instructions). Then, don’t release the pressure unless you need the stock right away: let it cool on its own. Strain, chill and store or freeze.