Name: Vegetable Stock
Cook time: 8 h
Ingredients: 2 large onions, unpeeled, halved; 4 stalks celery, cut into 3cm pieces; 2 large carrots, peeled, cut into 3cm pieces; 200g button mushrooms, halved; 1 head of garlic, halved crosswise; 1 teaspoon whole black peppercorns; 1 bay leaf; 2 sprigs fresh thyme; 6 sprigs flat leaf parsley; 2.5 litres cold water

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For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Add all the ingredients to the cooking bowl
Select PRESSURE COOK or SLOW COOK STOCK. If pressure cooking, adjust cooking time to 15 minutes
When cooking has completed, let stock cool until safe to handle then strain through a fine-mesh sieve. Use immediately or refrigerate overnight. Use within a few days or freeze in small, air-tight containers for up to 1 month

For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Add all the ingredients to the cooking bowl
Select PRESSURE COOK or SLOW COOK STOCK. If pressure cooking, adjust cooking time to 15 minutes
When cooking has completed, let stock cool until safe to handle then strain through a fine-mesh sieve. Use immediately or refrigerate overnight. Use within a few days or freeze in small, air-tight containers for up to 1 month

For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Add all the ingredients to the cooking bowl
Select PRESSURE COOK or SLOW COOK STOCK. If pressure cooking, adjust cooking time to 15 minutes
When cooking has completed, let stock cool until safe to handle then strain through a fine-mesh sieve. Use immediately or refrigerate overnight. Use within a few days or freeze in small, air-tight containers for up to 1 month

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