RECIPES
50
BRAISED VEAL WITH CARROTS
Serves 4 – 6, 12 minutes (High Pressure)
This stew is a hearty meal to enjoy on a cold winter evening.
4 tablespoons olive oil
2 large onion, chopped
1 clove garlic, minced
1 tablespoon chopped fresh rosemary
2 pounds cubed veal stew
1 cup Marsala or other sweet wine
1 pound carrots, peeled and grated
1 ½ cups beef broth
Salt and freshly ground pepper to taste
Use the brown setting to sauté the onions, garlic and rosemary until tender and
translucent, about 6-8 minutes. Remove from the cooker and set aside in a bowl.
Add the remaining olive oil and brown the meat on all sides, sprinkling with salt
after it has browned. Add the wine and let it bubble up. Add the sautéed onions
and the remaining ingredients. Turn off the brown setting. Close the lid and press
the HIGH Pressure setting. Set the timer for 12 minutes. When done, release the
pressure and open the cooker. Season the stew generously with salt and pepper
before serving.
CAULIFLOWER IN CHEESE SAUCE
Serves 8
2 tablespoons canola oil
1 medium onion, chopped
1 head of cauliflower (about 2 lbs.), trimmed and cut into 2-inch florets
1 cup low sodium chicken broth
¹⁄
8 teaspoon salt
¹⁄8 teaspoon white pepper
2 tablespoons cornstarch
2 cups low-fat milk
1 ¼ cup sharp cheddar cheese (shredded)
Use the brown setting; Cook onions in oil until soft, about 3 minutes. Add the
cauliflower, broth, ¹⁄
8 teaspoon salt, and ¹⁄8 teaspoon pepper. Turn off the brown
setting. Close the lid and press HIGH Pressure. Set the timer for 1 minute. When
done, release the pressure, open the cooker and remove cauliflower with a slotted
spoon to a bowl. Turn the cooker back to browning. In a small bowl, sprinkle
the cornstarch over the milk and whisk until dissolved. Whisk into the pot and
cook until thickened. Remove from the heat and stir in the cheese until smooth.
Season with additional salt and pepper. Pour over the cauliflower and serve.
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