Vegetable Stock

Makes 16 cups

2 tablespoons vegetable oil
4 cups carrots, cut into 1-inch pieces (about 6 medium)
2 cups celery, cut into 1-inch pieces (about 4 ribs)
4 medium onions, quartered
16 cups water
2 cups parsley, cut into 1-inch pieces
12 cloves garlic, whole
2 bay leaves
2 teaspoons salt
1/2 teaspoon black pepper

Preheat Presto® 10-quart Multi-Cooker at 300°. Add oil and sauté carrots, celery, and onions 4 minutes or until slightly softened. Add water, parsley, garlic, bay leaves, salt, and pepper; bring to a boil. Turn heat control down until indicator light turns off. Cover and simmer 2 hours. Strain stock.

Note: This recipe can be halved for use in Presto® 6- and 8-quart Multi-Cookers.

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