Sherry Carrots with Raisins and Pine Nuts Pressure Cooker Recipe

Sherry Carrots With Raisins And Pine Nuts Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 2½ minutes at HIGH pressure

• 3 tablespoons pine nuts
• ¼ cup olive oil or rendered duck fat
• 1½ pounds carrots (8 to 10 medium), peeled and cut into ½-inch-thick rounds
• 1/3 cup golden raisins
• ¾ cup water
• dash sea salt
• 2 tablespoons sherry vinegar
• freshly ground black pepper

Method

1. Put the nuts in a dry skillet and cook over medium-low heat, stirring frequently, until pale golden in spots, about 2 minutes
2. Remove from the pan to a bowl
3. Set aside to cool
4. In a 5- to 7-quart pressure cooker over medium-high heat, heat the oil
5. Add the carrots and toss to coat for 2 minutes
6. Add the raisins and water
7. Sprinkle with the salt
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 2½ minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. The carrots should be tender when pierced with the tip of a knife
16. Stir to mix everything, then transfer to a serving bowl
17. Add the pine nuts, drizzle with the vinegar, and give a few grinds of pepper
18. Taste for salt
19. Serve hot

Full List of Vegetables Recipes
Full List of Carrot Recipes