Mixed Vegetables in Parchment with Garlic Cream Pressure Cooker Recipe

Mixed Vegetables In Parchment With Garlic Cream Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

GARLIC CREAM:

• 1/3 cup creme fraiche or plain Greek yogurt
• grated zest of ½ lemon
• 1 clove garlic, pressed

VEGETABLE PACKETS:

• 4 (13-inch-square) sheets parchment paper
• 6 ounces fresh mushrooms, a mixture of types or just one, thickly sliced or quartered
• 1 small garnet yam, peeled and cut into ½-inch-thick slices
• 2 small red new potatoes, unpeeled and cut into ½-inch-thick slices
• 1 medium zucchini, cut into ¼-inch-thick slices on the diagonal
• 1 small leek (white part only), cut into quarters lengthwise, washed well, then cut in half lengthwise
• ¾ to 1 cup frozen edamame or peas
• dried thyme or favorite salt-free herb blend
• sea salt and freshly ground black pepper
• 4 tablespoons chicken or vegetable broth
• 4 tablespoons Madeira
• 4 teaspoons olive oil
• 2 cups water

Method

1. Make the Garlic Cream
2. In a small bowl, whisk together the creme fraiche, lemon zest, and garlic
3. Set aside
4. Make the vegetable packages
5. Fold each sheet of parchment in half to form a crease
6. Spray the lower half of the paper with some olive oil cooking spray
7. You will be dividing all the vegetables among the four packages
8. Arrange the mushrooms over one half of the parchment
9. Top with a few slices of yam, then potato, then arrange 3 slices of zucchini overlapping on top
10. Spread with 1 tablespoon of Garlic Cream
11. Place 2 pieces of leek and a few edamame on top
12. Sprinkle with thyme and season lightly with salt and pepper
13. Sprinkle 1 tablespoon each of the broth and Madeira over the top of each, then 1 teaspoon of the oil
14. Fold over the top of the parchment to enclose the vegetables
15. Starting at the right side, fold ½ inch of the parchment over toward you in 2-inch increments, crimping the edges and making sure the previous fold is covered a bit with the succeeding fold to securely wrap the vegetables airtight
16. Finish crimping the edges, then twist the pointed end around once and fold the tail under
17. Place a trivet and steamer basket in a 5- to 7-quart pressure cooker
18. Add the water
19. Stack the vegetable packets in the basket in a crisscross pile
20. You can also use double-stacked 6-inch bamboo steamer baskets
21. Close and lock the lid
22. Set the burner heat to high
23. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
24. Set a timer to cook for 6 minutes
25. Remove the pot from the heat
26. Open the cooker with the Quick Release method
27. Be careful of the steam as you remove the lid
28. Lift the packets out of the basket one at a time, holding one end with tongs and using a long plastic spatula
29. Transfer each package to an individual dinner plate
30. Serve immediately
31. Using a steak knife or scissors, let each diner tear open his or her own bag of vegetables

Full List of Vegetables Recipes
Full List of Greek Recipes