Coriander Carrots
Source of Recipe
Great Vegetarian Cooking Under Pressure
Recipe Introduction
Serving Size : 4
List of Ingredients
1 tablespoon safflower or canola oil
1/2 cup leeks, whites and light green parts, finely sliced OR coarsely chopped onion
3/4 to 1 cup water (or manufacturer recommendation)
1/4 cup dried currants or raisins
1 tablespoon ground coriander seeds
1 bay leaf
1/2 teaspoon salt, or to taste
1 1/2 pounds carrots, in diag 1/2" slices
1-2 tbsps. freshly squeezed lemon juice
(optional)
1 tablespoon minced fresh parsley Recipe
Heat the oil in the cooker. Cook the leeks over Medium-High heat, stirring frequently, for 1 minute. Add the water (stand back to avoid sputtering oil), currants, coriander, bay leaf, salt and carrots.
Lock the lid in place. Over High heat, bring to High pressure. Lower the heat just enough to maintain High pressure and cook for 2 minutes. Reduce the pressure with a quick-release method (according to manufacturer or put pot under cold water). Remove the lid, tilting it away from you to allow any excess steam to escape. If the carrots are not quite tender, replace lid, but do not lock, and let them continue to cook for another minute or two in the residual heat.
Just before serving, stir in the lemon juice (if using) and parsley.
Serves 4-6.
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