• Prep Time:
  • Cooking Time:
  • Serves: 3 servings

Garlic-Parsley Stock (Cooked Under Pressure)

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 4 c Water
  • 2 Heads garlic; about 5 ounces
  • -total
  • 1 bn Parsley; thoroughly rinsed
  • Salt; to taste


1. Place the water in the cooker and begin bringing to the boil as you
remove the thin paperlike covering on the two medium garlic bulbs. Break
off the individual cloves (but do not peel) and discard the root. Set the
unpeeled cloves and the medium bunch parsley in the water.

2. Lock the lid in place. Over high heat bring to high pressure. Lower the
heat just enough to maintain high pressure and cook for 10 minutes. Allow
the pressure to come down naturally or use a quick-release method. Remove
the lid, tilting it away from you to allow any excess steam to escape.

3. Allow the stock to cool slightly. Pour the stock through a strainer into
one or more storage containers. Discard the parsley. If you wish, you may
squeeze the garlic out of the skins and mash or puree it. Stir the mashed
garlic into the stock to thicken it. Alternatively, use the garlic puree as
a spread for bread.

4. Add salt to taste, if desired (but not if this stock will be used to
cook beans).

5. Cool and refrigerate for up to 3 days or freeze up to 3 months. Makes
approximately 3 cups.

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