Vegetable Candidates for the Stock Pot: potato peelings broccoli stalks zucchini celery chunks, peelings, trimmings parsnip chunks, peelings, trimmings carrot chunks, peelings, trimmings wilted celery and carrots onions leek greens scallions parsley, dill springs, leaves or stems cilantro, basil sprigs, leaves or stems wilted lettuce and watercress turnips (always peel them) bay leaf or a few pinches of dried herbs use you imagination — * see note
Yields approximately 1 1/2 quarts
This recipe produces a light broth that makes a pleasing soup base for other re cipes.
Be sure to scrub all vegetables well if you plan to use the peelings for stock.
As you go about preparing your daily recipes, save the peelings and odd bits, s toring them in a large jar or plastic bag in the refrigerator. There they’ll b e, ready when you are.
*In general, avoid beets, onion peels, turnip peels, and members of the cabbage family. They either discolor the stock or simply give it too strong an aroma or flavor.
When ready to make vegetable stock, take your bag full of vegetable peelings an d odd bits, rinse them off, pile them into the pressure cooker, and cover them with water. Do not exceed maximum limit per manufacturer. Lock the lid in pla ce, over high heat bring up to high pressure, adjust heat to maintain pressure, Cook for about 5 minutes. Let the pressure drop naturally and strain the stoc k when you get around to it, or use a quick release method if you’re in a hurry .
Notes: This stock is at its best when used with 2 to 3 days. It loses a good deal of flavor once it’s frozen.