Coriander Carrots
This recipe is from Great Vegetarian Cooking Under Pressure by Lorna Sass. I recommend grape seed oil instead of the oils she uses. I plan to substitute fresh figs instead of currants. I couldn’t resist!
To reduce the pressure via the quick release method, simply take the pressure cooker over to the sink and run cold water over it. Tilt the pressure cooker away from the valve to avoid getting water into the cooker.
1 TBSP grape seed oil
½ cup finely sliced leeks (white and light green parts) or coarsely chopped onions
¾ to 1 cup water (use the manufacturer’s recommended liquid minimum)
¼ cup dried currants or raisins
1 TBSP ground coriander seeds
1 bay leaf
½ teaspoon salt or to taste
1 ½ pounds carrots, cut on the diagonal into ½-inch slices
1 to 2 TBSP freshly squeezed lemon juice (optional)
1 TBSP minced parsley
Heat the oil in the cooker. Cook the leaks over medium-high heat, stirring frequently, for 1 minute. Add the water (stand back to avoid sputtering oil), currants, coriander, bay leaf, salt and carrots.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 2 minutes. Reduce the pressure with the quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the carrots are not quite tender, replace (but do not lock) the lid and let them continue to cook for another minute or two in the residual heat.
Just before serving, stir in the lemon juice (if using) and parsley. Serves 4 to 6.
