Emeril's Cooking with Power by Emeril Lagasse

Author:Emeril Lagasse
Language: eng
Format: epub
Publisher: HarperCollins

Root Vegetables with Horseradish-Tarragon Vinaigrette

4 servings

Marinated root vegetables in the pressure cooker: 2 minutes and they’re done! How’s that for a unique side dish to wow everyone?

8 ounces turnips, halved and sliced ½-inch thick

1 bulb fennel, halved, cored, and sliced ½-inch thick

8 ounces parsnips, cut into ½-inch-thick rounds

8 ounces carrots, cut into ½-inch-thick rounds

1 bunch leeks, ends trimmed, dark green part discarded, rinsed carefully and cut into 1-inch pieces

8 ounces Red Bliss potatoes, quartered

2 tablespoons unsalted butter

¼ cup homemade chicken stock, packaged low-sodium chicken broth, or water

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Horseradish-Tarragon Vinaigrette (recipe follows)

1. Add the vegetables, butter, stock, salt, and pepper to a 6-quart pressure cooker. Close and lock the lid, and set to “low pressure” for 2 minutes.

2. Open the pressure release valve and allow the steam to escape. Unlock and carefully open the lid. Pour the Horseradish-Tarragon Vinaigrette over the vegetables. You can serve the vegetables immediately, but they are also good warm or at room temperature.

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