INGREDIENTS

INSTRUCTIONS

1. Peel the sweet potatoes and cut into 6 chunks. Peel the parsnips
and cut into 1-inch slices. Peel the carrots and slice 1/4" thick.
Juice the lemon and then grate the zest (original recipe uses 1
orange).
2. Heat the butter or rendered chicken fat in the pressure cooker.
Saute the onions until lightly browned, about 4 minutes. Add the
remaining ingredients except the extra lemon juice, making sure to
scrape up any browned onions sticking to the bottom of the pot.
3. Lock the lid in place and bring to high pressure over high heat.
Adjust the heat to maintain high pressure, and cook for 3 minutes.
Reduce pressure with a quick-release method. Remove the lid, tilting
it away from you to allow any excess steam to escape.
4. If the parsnips or carrots are not quite done, replace the lid and
simmer for another minute or two. Drain off some of the cooking
liquid, if desired. Stir in the additional 1-2 tablespoons lemon
juice and adjust the seasonings before serving.
Serving Ideas : Serve with roast chicken or turkey on a Jewish
holiday.
NOTES : For pressure cookers requiring more than 1 cup of liquid to
come up to pressure, add additional stock as needed. When the
vegetables are cooked, remove them with a slotted spoon and discard
most of the cooking liquid or boil vigorously until it is reduced by
half. Stir in the additional lemon juice and adjust the seasonings
before serving. This recipe is not kosher as written, but would be if
a non-dairy margarine or rendered chicken fat were substituted for
the butter. Entered to MasterCook by Ellen Pickett <ellen@qnetix.ca>
Recipe by: Lorna J Sass, Cooking Under Pressure, p. 128-129
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 7,
1999, converted by MM_Buster v2.0l.

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