Discover Pressure Cooking: Recipes: Glazed Root Vegetables

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Glazed Root Vegetables

Root vegetables normally require long cooking times, but the pressure cooker cuts the time dramatically. This healthy side dish is loaded with flavor.

2

 tablespoons margarine

2

 medium turnips, peeled, cut into eighths

8

 ounces baby carrots

2

 medium parsnips, peeled, sliced 1/2-inch thick

1

 cup chicken broth

2

 tablespoons sugar

2

 teaspoons ground ginger
* * * *

1

   tablespoon cornstarch, optional

1/4

   cup cold water, optional

Heat margarine in 4- or 6-quart pressure cooker over medium heat. Add turnip wedges and carrots and sauté for 3 minutes. Add parsnips, chicken broth, sugar, and ginger. Close cover securely. Place pressure regulator on vent pipe. COOK 1 MINUTE at 15 pounds pressure with the pressure regulator rocking slowly. Cool cooker at once. Sauce may be thickened, if desired; combine cornstarch and water. Stir into sauce. Heat, stirring constantly, until sauce thickens.

Makes 8 servings