Light Vegetable Stock

A basic and useful stock, light vegetable stock can also be made with leeks and cauliflower, or any light vegetable peelings.

Ingredients:

4 medium sized onions

2 whole celery stalks

1 medium sized carrot

3 cloves of garlic

6 cups of water

A few pepper corns

Bouquet garni, consisting of 2, parsley sprigs

1 bay leaf

1 thyme spray

Salt to taste

1 tb spoon veg. or corn oil

(Vegetables, except onions, can be replaced with any other such as, mushroom stalks, turnip, cauliflower, and leeks).

• Slice onions, wash the vegetables but do not peel them, and cut into small pieces.
• In the pressure cooker heat the oil over moderate heat.
• Add the vegetables and fry them till the onions become soft but not brown. 
• Add water, bouquet garni and pepper corns and pressure cook till high pressure is reached, reduce heat and cook for a further 5 minutes.
• Strain the stock into a bowl and press down with the back of a spoon to take out all the juices. Discard the vegetables and seasonings left in the strainer.
• Cool and put in the fridge ready for use. Can also be frozen in small containers to be used one at a time.