PRESSURE COOKING RECIPES
Glazed Root Vegetables
Root vegetables normally require long cooking times, but the pressure cooker cuts the time dramatically. This healthy side dish is loaded with flavor.
2 |
tablespoons margarine | |
2 |
medium turnips, peeled, cut into eighths | |
8 |
ounces baby carrots | |
2 |
medium parsnips, peeled, sliced 1/2-inch thick | |
1 |
cup chicken broth | |
2 |
tablespoons sugar | |
2 |
teaspoons ground ginger | |
| * * * * | ||
1 |
tablespoon cornstarch, optional | |
1/4 |
cup cold water, optional |
Heat margarine in 4- or 6-quart pressure cooker over medium heat. Add turnip wedges and carrots and sauté for 3 minutes. Add parsnips, chicken broth, sugar, and ginger. Close cover securely. Place pressure regulator on vent pipe. COOK 1 MINUTE at 15 pounds pressure with the pressure regulator rocking slowly. Cool cooker at once. Sauce may be thickened, if desired; combine cornstarch and water. Stir into sauce. Heat, stirring constantly, until sauce thickens.
Makes 8 servings
