Coriander carrots

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Safflower or canola oil
½ cup Leeks; whites and light green parts, finly sliced OR coarsely chopped onion
¾ cup Water; (or manuf. recom.) (up to 1)
¼ cup Dried currants or raisins
1 tablespoon Ground corander seeds
1 Bay leaf
½ teaspoon Salt; or to taste
1½ pounds Carrots; in diag 1/2\" slices
1 tablespoon Freshly squeezed lemon juice; (optional) (up to 2)
1 tablespoon Minced fresh parsley

Directions

Heat the oil in the cooker. Cook the leeks 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 a quick-release method (according to manufc. or put pot under cold water).

Remove the lid, tilting it away from you to allow any excess steam to escape. If the carrots are not quite tender, replace lid, but do not lock and let them contine to cook for another minute or two in the residual heat. Just before serving, stir in the lemon juice (if using) and parsley.

Serves 4-6. Great Vegetarian Cooking Under Pressure by Lorna Sass, William Morrow and Co. '94 MC formatting by bobbi744@...

NOTES : This is a festive presentation. Nice served with Black Bean Chili that has been mounded on top of rice or polenta. Note: Currants are not quite as sweet as raisins, so I prefer using them in dishes such as this.

Golden raisins make a nice change if you prefer. For vibrant flavor, grind the coriander seeds just before using. To create a thick sauce, mash some of the carrots by hand or pree about a cupful in a food processor or blender and stir back in. Adjust seasoning before serivng.

Recipe by: Great Vegetarain Cooking Under Pressure Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 08, 1998

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