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    Coriander Carrots


    Source of Recipe


    unknown

    List of Ingredients




    1 tablespoon oil
    1/2 cup chopped leeks or onions
    1 cup water
    1/4 cup dried currants or raisins
    1 tablespoon ground coriander
    1 bay leaf
    1/2 teaspoon salt, or to taste
    1 1/2 pounds carrots, diagonal cut in 1/2" slices
    1 tbl. lemon juice (optional) -- (1 to 2)
    1 tablespoon minced fresh parsley

    Recipe



    Heat oil in cooker. Cook leeks or onions over medium-high heat, stirring frequently, 1 minute. Add water, currants or raisins, coriander, bay leaf, salt and carrots. Lock lid in place. Over high heat, bring to high pressure. Lower heat just enough to maintain high pressure and cook 2 minutes. Reduce pressure with quick-release method. Remove lid. If carrots are not quite tender, replace but do not lock lid. Let them continue to cook in residual steam another minute or two. Just before serving, stir in lemon juice if desired and parsley. Serves 4 to 6.

 

 

 

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