VEGETABLE HOT-POT
January 30, 2009 · Published By Admin
VEGETABLE HOT-POT
Pressure cooking time: 8 minutes Yields: 8 servings
Pressure cooking time: 8 minutes Yields: 8 servings
Ingredients:
2 medium carrots, cut into 1/4 inch slices
1 large onion, thinly sliced
1/2 medium green pepper, deseeded and cut into 1 inch pieces
1 small turnip, peeled and cut into 1/2 inch cubes
2 medium tomatoes, peeled and cut into eighths
1/2 small cauliflower head, cut into flowerets of about 1 inch
1 small bay leaf
1 teaspoon salt
a pinch of pepper
1/8 teaspoon dried thyme leaves 1/8 teaspoon marjoram leaves
1 large onion, thinly sliced
1/2 medium green pepper, deseeded and cut into 1 inch pieces
1 small turnip, peeled and cut into 1/2 inch cubes
2 medium tomatoes, peeled and cut into eighths
1/2 small cauliflower head, cut into flowerets of about 1 inch
1 small bay leaf
1 teaspoon salt
a pinch of pepper
1/8 teaspoon dried thyme leaves 1/8 teaspoon marjoram leaves
1 1/8 tablespoons Worcestershire sauce (can use vegetarian)
2 tablespoons parsley, chopped
1 1/4 cups waterPut all ingredients except 1 tablespoon parsley in cooker. Stir.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
Remove cooker from heat and let cool.
Open cooker. Discard bay leaf. Place vegetables on serving dish. Keep hot.
Return cooker to high heat and boil till liquid is reduced to half, stirring occasionally. Pour over vegetables. Serve hot, garnish with remaining parsley.
2 tablespoons parsley, chopped
1 1/4 cups waterPut all ingredients except 1 tablespoon parsley in cooker. Stir.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
Remove cooker from heat and let cool.
Open cooker. Discard bay leaf. Place vegetables on serving dish. Keep hot.
Return cooker to high heat and boil till liquid is reduced to half, stirring occasionally. Pour over vegetables. Serve hot, garnish with remaining parsley.
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