PicOfTheWeek
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PicOfTheWeek: Testing Veggie Broth

Two pressure cookers with vegetables on a cutting board

Testing Veg Broth

I still dream about the asparagus risotto I had on my trip to Italy. I hope to share a recipe with you soon. But, first I have to figure out Veggie Broth. I’ve made it a couple of times in the past, pressure cooking for the 10 minutes recommended in Lorna Sass’s cookbooks. I thought I should double-check that, and went to my other cookbooks and the Web…and found a range of times under pressure from 5 minutes to 25 minutes. That’s…quite a wide range. Time to do some head-to-head tastings.

Anyone out there making pressure cooker vegetable broth? How long do you pressure cook for? Let me know in the comments, and thanks!

3 Comments

  1. Sigrid Trombley says

    It’s been a long time since I’ve made a vegetable broth so I don’t recall how long I pressure-cooked it. I’m thinking not very long. I do know that what veggies are used is very important to end up with a broth you like the taste of. I don’t care for sweet veggie broths, so I go easy on carrots as they add considerable sweetness. Also, cruciferous veggies like broccoli and cauliflower aren’t good for veggie broth. And because of the sweetness I prefer not to have in my veggie broths, I wouldn’t use sweet onions like Vidalias and Walla Walla Sweets.

    For expert advice on veggie broths, I’d check with Jill Nussinow, the Veggie Queen. If you don’t have her pressure cooking books, you should :-). I’m not at home at the moment so I can’t check her Vegan Under Pressure, but I see via the online TOC that she has recipes for simple vegetable stock, dark vegetable stock, mushroom stock and allium broth.

    Mike I just found Jill’s You Tube video for veggie stock. https://www.youtube.com/watch?v=be2Ip9zeVFI. She pressure cooked veggie stock for 5 minutes (in a stovetop PC) with natural pressure release.

  2. HI Mike,
    I am a Lorna Sass fan, but I never took notice of her broth recipe. I typically pressure cook veggie broth for 25 minutes and then let it come down naturally – although I can’t see quick release harming it. My secret ingredients are asparagus stalks and corn cobs. But, I usually make chicken and/or turkey stock, although I have recently been making a poutry/pork stock which is really good. BUT, for my veggie stock recipe, I look forward to seeing what you come up with. Mushrooms would add that umami essence.

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