Idiot's Guides - Pressure Cooking by Tom Hirschfeld

Author:Tom Hirschfeld
Language: eng
Format: epub, pdf
Publisher: DK Publishing

Nutrition per serving

Calories: 60

Carbohydrates: 6g

Sugars: 4g

Dietary fiber: 1g

Protein: 1g

Fat: 4g

Cholesterol: 10mg

Sodium: 115mg

Glazed Carrots with Braised Lettuce

Glazed carrots are a classic fine dining dish. The addition of braised lettuce gives it a very European flair.

Ingredients

10 medium carrots, peeled and cut into 1-in. (2.5cm) barrels (3 cups)

1 cup homemade or sodium-free vegetable broth or water, or 1 cup water and ½ sodium-free bouillon cube

½ tsp. kosher salt

6 to 8 small Bibb lettuce leaves from heart of head

½ tsp. honey

1 TB. unsalted butter

METHOD

1 In a 4-quart (4l) pressure cooker, combine carrots, vegetable broth, and kosher salt. Set heat to medium-high (traditional)/high (electric), and bring to a boil.

2 Lock on the lid, bring pressure to level 2 (traditional)/high (electric), and cook for 2 minutes. Remove from (traditional)/turn off (electric) heat, perform a cold water (traditional)/quick (electric) release, and remove the lid.

3 Return the cooker to medium (traditional)/high (electric) heat. Add Bibb lettuce leaves, honey, and unsalted butter, and stir until leaves are wilted.

4 Taste, add more salt as needed, and serve.

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