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Coriander Carrots

Source of Recipe

Unknown


List of Ingredients

Coriander Carrots


1 Tbs. oil
1/2 cup chopped leeks or onions
3/4 to 1 cup water (use minimum recommended by cooker manufacturer)
1/4 cup dried currants or raisins
1 Tbs. ground coriander
1 bay leaf
1/2 tsp. salt or to taste
1 1/2 lbs. carrots, cut on diagonal into 1/2-inch slices
1 to 2 Tbs. lemon juice (optional)
1 Tbs. 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.


Per serving: 350 calories
8g protein
12g fat
52g carbohydrate
0 cholesterol
193mg sodium
7g fiber