Air Fried 4 Minute S'mores
Instant Dutch Oven - Vegetable Stock
By :Instant Brands Culinary Team |

Cuisine | Modern |
Difficulty | Easy |
Browse Category | Soups, Stews & Broths, Vegan & Vegetarian |
Duration | more than 2 hours |
Diet | Vegan, Vegetarian |
Cooking Technique | Dutch Oven, Electric Dutch Oven, Slow Cook |
Main Ingredient | Carrot, Celery, Mushrooms, Onion, Peppercorns, Vegetable Stock, Vegetables |
Keyword | carrots, instant dutch oven, vegan recipes, vegetarian recipes |
Prep Time | 10 minutes |
Cook Time | 6 hours |
Servings |
|
Ingredients
- 3 onions unpeeled, cut into wedges
- 3 green onion
- 2 garlic head unpeeled, cut in half crosswise
- 5 celery stalks chopped
- 4 carrots peeled, chopped
- 2 cups whole white mushrooms
- 4 bay leaves
- 2 fresh thyme sprigs
- 1 1/2 tsp whole peppercorns
Ingredients
|
Instructions
- Toss all the ingredients into the Cooking Vessel, add enough water to cover.
- Close the lid. Select-SLOW COOK and set the time to 6 hours. Press START.
- Once the cooking cycle is complete, open the lid.
- Strain the vegetable stock through a strainer and cool.
- Add salt if desired.
- Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.

Instant Brands Culinary Team
All recipes by : Instant Brands Culinary Team
You might also like
Newsletter