Vegetable stock

Name: Vegetable stock
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: European
Ingredients: 2 large onions, peeled and quartered; 1 large potato (about 250g), washed and quartered; 4 medium carrots, cut into quarters; 4 medium celery stalks, including any leaves, cut into 5cm pieces; 225g chestnut mushrooms, washed and halved; 1 small bunch parsley, rinsed to remove grit; 4 large thyme sprigs; 1 teaspoon black peppercorns; 60ml soy sauce, preferably reduced-sodium; At most 2.5 litres water

4 steps

Prep:10minCook:1h

Here’s our first recipe for homemade stock, the answer to all the insipid, watery vegetable stocks on the market. Note that the Max machines instructions here call for both the pressure-cooking function to be set for SOUP/BROTH and for the NUTRIBOOST function to be turned on. Doing so will get the absolutely best flavour into the stock.

Updated at: Fri, 22 Sep 2023 04:42:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories458.9 kcal (23%)

Total Fat2.3 g (3%)

Carbs96.1 g (37%)

Sugars27.7 g (31%)

Protein21.2 g (42%)

Sodium3896.2 mg (195%)

Fiber22.4 g (80%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2onions

large, peeled and quartered

250gpotato

large, washed and quartered

4carrots

medium, cut into quarters

4celery stalks

medium, including any leaves, cut into 5cm pieces

225gchestnut mushrooms

washed and halved

1 bunchparsley

small, rinsed to remove grit

4thyme sprigs

large

1 teaspoonblack peppercorns

60mlsoy sauce

preferably reduced-sodium

2.5 litreswater

Instructions

Step 1

Put the onions, potato, carrots, celery, mushrooms, parsley, thyme and peppercorns in a 5.5- or 7.5-litre cooker. Pour in the soy sauce, then add as much of the water as possible without going over the Max Fill line. Stir well and lock the lid onto the pot

Step 2

PRESSURE COOK or MANUAL HIGH Closed 1 hour with the KEEP WARM setting off

Step 3

If you’ve used a pressure setting, when the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 40 minutes.

Step 4

Unlatch the lid and open the cooker. Strain the contents of the insert through a fine-mesh sieve like a chinois (or through a colander lined with a double thickness of muslin) and into a large bowl. Leave to cool for 30 minutes, then store in covered containers in the fridge for up to 4 days, or sealed in 250ml resealable containers in the freezer for up to 6 months.

Notes

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