Pressure-cooker Veal Stock

Boil bones in water, skim, add vegetables. Cook under pressure for 45 minutes. Cool, skim fat, add bouquet garni, boil, and reduce.

Healthy Soup Base Stock Dinner

Estimated Nutrition

Calories

454.55

kcal / serving

500 kcal total

Carbs

27.27g

per serving

30 g total

Fat

18.18g

per serving

20 g total

Protein

63.64g

per serving

70 g total

Cook Time

minutes

Serves

1.1

Litres

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

Veal Bones

Chopped small

NutsSeeds

sprigs

sprig

sprig

Vegetables

Peeled and chopped

Peeled and chopped

0.5

Swede

Peeled and chopped

0.5

Turnip

Peeled and chopped

Method

Wash the bones and put in the pressure-cooker with 570 ml of cold water.

Bring to the boil and remove the scum.

Add the vegetables and another 275 ml of cold water.

Close the cooker, bring to pressure, and cook for 45 minutes.

Reduce the pressure and strain.

Allow to cool and skim for fat before adding the bouquet garni and 570 ml of cold water.

Bring to the boil and reduce slightly.