Instant Dutch Oven - Vegetable Stock
By :Instant Brands Culinary Team
dutch oven, vegetable stock
dutch oven, vegetable stock
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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
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
dutch oven, vegetable stock
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Toss all the ingredients into the Cooking Vessel, add enough water to cover.
  2. Close the lid. Select-SLOW COOK and set the time to 6 hours. Press START.
  3. Once the cooking cycle is complete, open the lid.
  4. Strain the vegetable stock through a strainer and cool.
  5. Add salt if desired.
  6. Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.