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1
This stock is at its best when used within 2 to 3 days.
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2
It loses a good deal o f flavor once it's frozen.
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3
Avoid beets, onion peels, turnip peels, and members of the cabbage family.
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4
The y either discolor the stock or simply give it too strong an aroma or flavor.
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5
Directions: Heat the oil in the cooker and saute the onions and garlic (if using) over medi um heat, stirring frequently, until golden brown, about 5 to 6 minutes.
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6
For a richer stock of darker color, saute the onions until dark brown, about 15 minut es.
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7
Toss in the carrots and celery and saute an additional minutes.
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8
Add the p arsnips, bay leaves, thyme or oregano, herbs, chopped vegetables, and salt, wit h just enough water to reach the maximum capacity advised by the manufacturer.
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9
Stir carefully to scrape up any browned bits of onion sticking to the bottom o f the pot.
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10
Lock the lid in place and over high heat bring to high pressure.
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11
Adjust the he at to maintain high pressure and cook for 10 minutes.
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12
Let the pressure drop na turally, about 7 to 10 minutes, or use a quick release method.
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13
Remove the lid, tilting it away from you to allow any excess steam to escape.
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14
Allow the stock to cool slightly.
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15
Strain into a large storage container.
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16
cover and refrigera te until needed.
