Buttery Carrot and Rutabaga Puree Pressure Cooker Recipe

Buttery Carrot And Rutabaga Puree Pressure Cooker Recipe

Ingredients

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

• 1 pound carrots, peeled and cut into 2-inch chunks
• 1 pound rutabagas, peeled and cut into 2-inch chunks
• dash sea salt and freshly ground black pepper
• 3 tablespoons unsalted butter

Method

1. Place the carrots and rutabagas in a 5- to 7-quart pressure cooker and fill with water to cover
2. It is okay if a few edges of the vegetables are peeking up out of the water
3. Sprinkle with the salt
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 5 minutes
8. Remove the pot from the heat
9. Open the cooker with the Quick Release method
10. Be careful of the steam as you remove the lid
11. The roots should be soft and tender when pierced with the tip of a knife and hold their shape a bit
12. Drain the vegetables in a colander
13. Puree them, either in a food processor or return to the pot and use an immersion blender or handheld electric mixer
14. Add the butter and beat to the desired consistency, very smooth or a bit chunky (smashed)
15. Taste for salt and pepper
16. Serve immediately
17. Buttery Carrot and Potato Puree: Substitute 1 pound Yukon Gold potatoes for the rutabagas

Full List of Vegetables Recipes
Full List of Carrot Recipes