- 1 tablespoon canola oil
- 1 medium white onion, peeled and chopped in large pieces
- 1 large carrot, peeled and chopped in large pieces
- 3 cloves garlic, crushed with skin on
- 2 stalks celery, chopped in large pieces
- 2 bay leaves
- 1/2 teaspoon salt
- 5 sprigs parsley
- 6 cups water
Heat canola oil in a regular saucepan. Add onion, carrot, garlic, and celery, and sauté for 5 minutes, until fragrant. Add remaining ingredients and bring to a boil. Reduce heat and simmer 25 minutes. Set aside and let cool. When cool, strain stock, gently pressing liquid out of vegetables for added flavor. Discard vegetables.
Yield: 6 cups.
Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 32 calories, Carbohydrates: 3 g, Protein: 0 g, Fat: 2 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 87 mg, Fiber: 0 g
This recipe was developed by Rita Carey, a dietitian and diabetes educator at Yavapai Regional Medical Center in Prescott, Arizona. It is taken from the article “Prepare Whole Foods Fast! Using a Pressure Cooker.”