by Pallavi Purani

Vegetable Stock

I have made a variety of stocks in my kitchen over the years. Throwing the stalks of vegetables and cobs of the corn are a painful part of vegetable cleaning. They make the vegetable what it is.

Print Recipe
Vegetable Stock
Course soups stews
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course soups stews
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. In a pressure cooker, add the olive oil. Add the bay leaves and alll the vegetables, stalk and cob.
  2. Let them brown a bit, it should take about 10-12 minutes or so.
  3. Add water and put the lid on. Let it whistle for 2 on high and 1 on medium-low. Turn off the gas and let the steam escape.
  4. Open the lid and drain the liquid in a pot through a strain. Let the stock bubble for a while, say 10 minutes.
  5. Season with salt and pepper. Let it cool down and store in an airtight glass jar for upto 20 days in a fridge.
  6. I used this stock to make two soups. Minestrone and Dumpling soup.


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