Speedy gut friendly vegetable stock

 
Pressure.jpg

Ingredients

  • 2 medium onions, peeled, cut into 1-inch pieces

  • 10 celery stalks, cut into 1-inch pieces

  • 2 large carrots, peeled, cut into 1-inch pieces

  • 500 grams button mushrooms, halved if large

  • 1 fennel bulb, cut into 1-inch pieces

  • 1 head of garlic, peeled and cloves left whole

  • 6 sprigs flat-leaf parsley

  • 1 bay leaf

  •  1 teaspoon whole black peppercorns

Preparation

Add all the ingredients to a pressure cooker and cook for 5 minutes after the pressure has built up. Take it off the heat and allow the pressure to drop before opening.

If you have the patience then fish out the mushrooms before blitzing the stock with a stick blender.

I freeze the mushrooms for mushroom soup, which I would prepare at a later date.

Freeze the stock into cubes. You can use them into all manner of recipes.

 
Recipes, VegetablesCindy DahiyaComment