Miss Vickies Honey Glazed Herbed Carrots 2 Qt Pressure Cooker Food

MISS VICKIE'S HONEY-GLAZED HERBED CARROTS - 2-QT PRESSURE COOKER

Miss Vickie's Honey-Glazed Herbed Carrots - 2-Qt Pressure Cooker image

Entered to show how easy and quick it can be to cook carrots with a pressure cooker. Without a p.c., you would need to cut the carrots into matchstick julienned sticks to cook quickly. With this recipe, you can quickly create the 2-inch x 1/2-inch carrot pieces without a mandolin. This was adapted from Miss Vickie's blog. By steaming and not boiling carrots, more nutrients are maintained. To save time, use the smallest pressure cooker and the least amount of water required by your pressure cooker. In any case, the water should not go higher than the trivet. You can use a perforated steam tray set on top of the trivet. Or you might use a steel vegetable steamer (one with perforated petals). With the rack, you might also use a packet made from aluminum foil that has been tightly sealed. Test the carrots for doneness; they should be tender but not soft or mushy. Some p.c.s are faster than others, so you may need to adjust the time; just reseal the carrots, secure the lid and bring up to pressure again if necessary. Check your p.c. manual for recommended cooking time for carrots. (Margarine has too much water in it and will prevent the herbs from adhering to the carrots.) 2/06/14: I used the beginning of this recipe to pressure cook carrots for Recipe #512987; the carrots came out cooked but not mushy, even after simmering the sauce for Recipe#512987.

Provided by KateL

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup water
1 lb fresh baby carrots, washed or 1 lb carrot, washed and peeled and cut to a similar 2-inches x 1/2-inch thickness
2 tablespoons butter (NOT MARGARINE)
1 teaspoon dried dill
1 teaspoon dried thyme (optional)
salt, to taste
1/2 cup honey

Steps:

Add 1/2 cup water to the pressure cooker. (Add more water if your p.c. requires it.).
Place the carrots in a steamer tray (or steel vegetable steamer with feet - don't you have one of those folding steamers somewhere in your cabinet?). Place steamer tray on cooking rack if needed to elevate the steamer tray above the water level.
Secure the lid. Over high heat, bring pressure up to 15 psi (high pressure), and immediately reduce heat to the lowest possible setting that will stay at that desired pressure.
Cook 3 minutes.
Remove from heat and use the quick release method recommended by your p.c. manual.
Once depressurized, remove the lid, directing any steam away from you. Pour off the water and wipe the pressure cooker dry.
Melt the butter in the pressure cooker over medium heat. Add the dill and thyme and fry for a couple of minutes or until the aroma is released.
Add salt and honey, stirring to blend.
Add the cooked carrots and sauté, turning gently until they are well-coated with the honey mixture and heated through.
Serve hot, spooning any remaining honey butter over the carrots.

Nutrition Facts : Calories 146.7, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 94.8, Carbohydrate 29.6, Fiber 2.3, Sugar 26.8, Protein 0.6

HONEY-GLAZED CARROTS

Honey-Glazed Carrots image

Carrots taste better with honey, so much so, that you won't even have to encourage the kids to "Eat your carrots, they're good for your eyes!" And, research shows that cooking carrots actually increases the antioxidant value in them.

Provided by Alan in SW Florida

Categories Lemon

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb carrot, peeled and cut on the diagonal into slices
3/4 cup chicken broth (low-sodium canned is fine)
1/2 teaspoon salt (or, to taste)
4 tablespoons honey
2 lemons, juice of

Steps:

In a saucepan, combine the carrots with the chicken broth and salt over medium heat. Bring broth to a boil and cook for about 5 minutes, or until crisp tender (DON'T overcook).
Drain off the chicken broth.
Add the honey and lemon juice to the carrots in the saucepan; simmer until the carrots are lightly glazed, just a couple of minutes.

Nutrition Facts : Calories 123.6, Fat 0.5, SaturatedFat 0.1, Sodium 513.4, Carbohydrate 30.4, Fiber 3.3, Sugar 23.1, Protein 2.1

HONEY-GLAZED CARROTS WITH GREEN ONIONS

Honey-Glazed Carrots With Green Onions image

Originally got the recipe from my HS foods class, but I have halved and modified it over the years. Serves four as a side (although two can eat it quite easily!) Doubles very well.

Provided by ketchupqueen

Categories Vegetable

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb baby carrots (think 1-2 bites, leave the skinny parts whole, halve or quarter fat ones) or 1 lb carrot, peeled, washed, and sliced into sticks about the size of baby carrots (think 1-2 bites, leave the skinny parts whole, halve or quarter fat ones)
2 tablespoons butter
1 large garlic clove, peeled and quartered
2 tablespoons honey (use a little more for winter carrots or ones that have sat in the fridge a while, as they'll be more)
salt and pepper
1/4 cup green onion tops, cut small (about 3-4 green onions once you discard the very tops and the white parts) or 1 tablespoon dried chives

Steps:

Salt a large saucepan full of water and bring to a rapid boil. Add carrots and boil 5-7 minutes, until tender. Drain.
In a large skillet or saute pan, melt butter over medium heat. Add garlic and cook, stirring constantly, for 2 minutes. Remove garlic and discard.
Add the honey, stirring to blend. Add carrots and salt and pepper to taste (it doesn't need much, a few shakes should do it). Stir around until carrots are coated. Cook, stirring occasionally, for 7-10 minutes, until carrots begin to brown. (You may need to increase heat to medium-high on some stoves.)
Pour carrots and all the "juices" into a serving bowl. Add green onions and toss.

APPLESAUCE - 2-QT PRESSURE COOKER

Applesauce - 2-Qt Pressure Cooker image

Entered for safe-keeping, from "Quick Cuisine" by Kuhn Rikon. The original recipe did not call for peeling and coring the apples, only cutting them in half and placing skin side down for cooking; it used a food mill, in which the cooked apples were milled until only the skin and seeds remained. You can make your own mulling spice mix on your own (cinnamon stick, allspice berries, whole cloves, peel of lemon or orange) or use either Recipe #106470 or Recipe #261521. I like Gala apples for applesauce; these were recommended by Kuhn Rikon: Northern Spy, Jonathan, Winesap, McIntosh and Gravenstein.

Provided by KateL

Categories Apple

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup water
1 tablespoon mulling spices
4 apples, peeled and cored and halved
1/2 teaspoon butter, melted (optional, omit if vegan)
1/4 cup raisins (optional)
1/4 cup walnuts, chopped (optional)

Steps:

In a 2-quart or larger pressure cooker, add water, mulling spices and apples. Allow water to begin simmering.
Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 3-5 minutes.
Remove from heat and use Natural Release Method.
For me, I mash up the apples to leave them chunky. For my grand-baby, I puree in a Vitamix blender.
If desired, add butter, raisins and or walnuts to warmed applesauce.

Nutrition Facts : Calories 98.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.3, Sodium 6.9, Carbohydrate 25.1, Fiber 4.4, Sugar 18.9, Protein 0.5

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From missvickie.com

Miss Vickies Honey Glazed Herbed Carrots 2 Qt Pressure Cooker Food

MISS VICKIE'S HONEY-GLAZED HERBED CARROTS - 2-QT PRESSURE COOKER

HONEY-GLAZED CARROTS

Carrots taste better with honey, so much so, that you won't even have to encourage the kids to "Eat your carrots, they're good for your eyes!" And, research shows that cooking carrots actually increases the antioxidant value in them.

HONEY-GLAZED CARROTS WITH GREEN ONIONS

Originally got the recipe from my HS foods class, but I have halved and modified it over the years. Serves four as a side (although two can eat it quite easily!) Doubles very well.

APPLESAUCE - 2-QT PRESSURE COOKER

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