Carrot and Parsnip Puree with Cumin Pressure Cooker Recipe

Carrot And Parsnip Puree With Cumin Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

• 1 teaspoon cumin seeds
• ½ pound carrots (2 large), peeled and cut into 2-inch chunks
• 1½ pounds parsnips (8), peeled and cut into 2-inch chunks
• ½ cup vegetable broth
• 3 tablespoons unsalted butter
• dash sea salt and freshly ground black pepper

Method

1. In a dry skillet over medium heat, toast the cumin seeds until fragrant
2. Set aside to cool
3. Grind in a spice grinder
4. Place the carrots and parsnips in a 5- to 7-quart pressure cooker and add the broth
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 3 minutes
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. The roots should be soft and tender when pierced with the tip of a knife and hold their shape a bit
13. Drain the vegetables in a colander, reserving the cooking liquid
14. Puree them, either in a food processor or return them to the pot and use an immersion blender or handheld electric mixer
15. Add the butter, and slowly add some of the reserved cooking water
16. Beat to the desired consistency, either very smooth or a bit chunky (smashed)
17. The more of the reserved cooking water you add, the creamier the puree will be
18. Season to taste with salt and pepper
19. Serve immediately

Full List of Parsnip Recipes
Full List of Vegetables Recipes