In an earlier post we talked about the resurgence of the pressure cooker. If like us you decided to invest in one of these kitchen bad boys, then you need to make the most of it. It’s not just about soups and stews.
I must be honest, I need inspiration when it comes to creating vegetable dishes. I grew up with either boiled, baked, steamed and mashed vegetables served as a side to the main event. That’s not a problem if dinner is a good steak with chips and peas or even pizza and a crisp green salad!
However with a garden full of fresh vegetables I need to find ways of making vegetables more appealing and giving them the limelight.
Carrots are in season in the garden so we tried this out – only as far as cooking the carrots, but didn’t see the recipe through to the soup stage.
Our Recipe In Short
500g Carrots Washed and Chopped in 5cm / 2” pieces
113g Unsalted Butter Cut up into chunks
2.5g Bicarbonate of Soda (aka Baking Soda)
- Place butter into the pressure cooker and then add the rest of the ingredients.
- Seal and bring temperature to 1 bar (15psi) and cook for 20 minutes.
- Time the cooking from when the correct pressure is reached.
- We use a stove top pressure cooker with side grips so we shook the pan gently a few times to stop the carrots from sticking.
- Once cooked reduce the pressure by running the rim under tepid water. Please refer to the manufacturers’ Safety Guidelines for depressurising a pressure cooker
Soft (but not soggy) rich naturally sweet caramelised carrots
Cooking in a pressure cooker produces a Maillard Reaction (commonly known as browning)
The Bicarbonate of Soda produces an alkaline environment which aids caramelisation at lower temperatures adding to the flavour and helps the carrots caramelise all the way through and not just on the surface.
Looks like we can use this for other root veg and hard crops such as squash. Can’t wait for the winter squash harvest!
Here’s a link to the full soup recipe.
A handy and comprehensive review of pressure cookers on the market can be found here. http://wonderstreet.com/reviews/the-best-pressure-cookers
We use the Kuhn Rikon Duromatic with side grips (not listed), which we’ve had no problems with so far.
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