It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pressure-Cooked Vegetable Stock
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- #88925
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 quarts water
2 large onions, quartered
2 cloves garlic
3 large carrots, cut into chunks
3 large celery ribs, in large chunks
1/4 cup dried sliced mushrooms (such as porcini)
2 large bay leaves
20 fresh parsley sprigs (or a small bunch of parsley stems)
8 cups assorted vegetables*
directions
* such as corncobs and husks, asparagus stalks, broccoli stems, leek greens, wilted salad greens and peeled winter squash
Bring the water to a boil in the pressure cooker while you trim and cut the vegetables. Add all the ingredients to the pot (Do not go over the maximum fill line indicated by the manufacturer).
Lock the lid in place and bring to high pressure over high heat. Lower the heat just enough to maintain high pressure and cook for 10 minutes. Allow the pressure to come down naturally or use a quick-release method.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Let the stock cool slightly. Strain the stock, pressing the vegetables against the side of the strainer with a large spoon to extract all the liquid.
Let cool completely, then refrigerate for up to 3 days or freeze for up to 3 months.
added by
Sugarbug
nutrition data
Nutritional data has not been calculated yet.
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