Recipe Book

57
the Fast Slow GO
™
SPR680 UK B21
Vegetable Stock
Prep time:
10 minutes
Pressure cook:
80kPa / 15 minutes* / Natural Release
Slow cook:
HI 2 hours / LO 4 hours
Makes: 2.5 litres
Ingredients
2 large onions, unpeeled, halved
4 celery stalks, coarsely chopped
2 large carrots, coarsely chopped
200g button mushrooms, halved
1 head of garlic, cut in half crosswise
1 teaspoon whole black peppercorns
1 bay leaf
2 sprigs thyme
6 sprigs flat-leaf parsley
2.5 litres water, approximately
Method
1. Place all the ingredients except the water in the
cooking bowl. Add enough water to come to the
maximum fill level. Close and lock the lid.
2. Select STOCK and adjust the cooking time to
15 minutes and the release setting to NATURAL to
pressure cook OR select SLOW COOK and adjust
the cooking time for HI 2 hours or LO to 4 hours and
press START.
3. When cooking has completed, let the stock cool until
safe to handle then strain through a fine-mesh sieve.
Use immediately or refrigerate. Use within 3 days or
freeze in small, airtight containers for up to 1 month.
*Cooking time excludes the building
and releasing of pressure.