PRESSURE COOKER - BRAISED SUMMER VEGETABLES
Summer is a time for real celebration of garden produce! This quick and easy little recipe emphasises the beauty of these vegetables with colour, texture and of course FLAVOUR!
By cooking them this way, you reduce the loss of nutrients and get the very best from the veg.
Special equipment: Raymond Blanc Pressure Cooker.
Pressure cooker setting: 1
|30ml||Olive oil, extra virgin or unsalted butter|
|250g||Onions, cut in 6 through the core to keep it intact|
|250g||Carrots, washed, cut in half then in to 3cm pieces|
|250g||Swiss chard stalks, cut in half then in to 3cm pieces|
|250g||Yellow beetroot, washed and lightly peeled|
|2 pinches||Sea salt and freshly ground black pepper|
|80g||Gem lettuce cut in 6 lengthways, keep the stalk intact|
|10g||Parsley, flat leaf, roughly chopped|
Place all the ingredients, apart from the lettuce, swiss chard leaves and parsley, in the pressure cooker. Cover with the lid and place on a high heat on pressure setting 1.
Once the steam begins to come out of the pressure valve, turn the hob down to its lowest setting and set your timer for 10 mins. After this time, remove from the heat and turn the valve to the release setting, wait for all the steam to die down before you remove the lid.
Add the lettuce, cover with the lid and place on the hob on the highest setting until the steam begins to come out of the valve. Set your timer for 3 minutes, remove from the heat and turn the valve to the release setting.
Serve in a large serving dish with all the cooking juices and sprinkle with the chopped parsley.
These braised vegetables will go perfectly with any roast joint or turn it into a delicious warm starter by adding toasted garlic croutons, bacon lardons and crumbled goats cheese.
Recipe © Raymond Blanc 2011.
Photograph © David Griffin 2014.