Free Recipe Carrot Tsimmes Under Pressure
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Carrot Tsimmes Under Pressure Recipe
2 tb Unsalted butter
1 lg Onion; coarsely chopped
1 lb Sweet potatoes; 3 medium
1/2 lb Parsnip; preferably slender
5 md Carrots
1 c Prunes; pitted
1 Lemon; or 1 orange
1/2 ts Ground cinnamon
1 c Chicken stock; or bouillon
1/2 ts Salt; or to taste
1 tb Lemon juice; up to 2
Carrot Tsimmes Under Pressure Preparation
1. Peel the sweet potatoes and cut into 6 chunks. Peel the parsnips and cut into 1-inch slices. Peel the carrots and slice 1/4 thick. Juice the lemon and then grate the zest (original recipe uses 1 orange). 2. Heat the butter or rendered chicken fat in the pressure cooker. Saute the onions until lightly browned, about 4 minutes. Add the remaining ingredients except the extra lemon juice, making sure to scrape up any browned onions sticking to the bottom of the pot. 3. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure, and cook for 3 minutes. Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. 4. If the parsnips or carrots are not quite done, replace the lid and simmer for another minute or two. Drain off some of the cooking liquid, if desired. Stir in the additional 1-2 tablespoons lemon juice and adjust the seasonings before serving. Serving Ideas : Serve with roast chicken or turkey on a Jewish holiday. NOTES : For pressure cookers requiring more than 1 cup of liquid to come up to pressure, add additional stock as needed. When the vegetables are cooked, remove them with a slotted spoon and discard most of the cooking liquid or boil vigorously until it is reduced by half. Stir in the additional lemon juice and adjust the seasonings before serving. This recipe is not kosher as written, but would be if a non-dairy margarine or rendered chicken fat were substituted for the butter. Entered to MasterCook by Ellen Pickett <ellen@qnetix.ca> Recipe by: Lorna J Sass, Cooking Under Pressure, p. 128-129 Posted to EAT-LF Digest by Ellen Pickett <ellen@qnetix.ca> on Jun 7, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Carrot Tsimmes Under Pressure?
If you know a better Carrot Tsimmes Under Pressure Recipe please comment below.