The tangy carrots in a pressure cooker are a simple and quick side dish, ideal for accompanying fish and meat main courses. It is nothing more than a variation of Marsala carrots in a pressure cooker, equally light and tasty.
The recipe is very simple and above all quick, because it is made in a pressure cooker. An alternative cooking method to the traditional one and more practical, which maintains the nutritional properties of the food.
We usually consume raw carrots in salads, and I prepare them very often. However, the other day I wanted to try an alternative, and I must say that everyone liked them very much. Cooked in a pressure cooker with lemon juice, oil, and rosemary, this side dish has a very particular flavor.
Of course, if you prefer, you can replace the rosemary with other herbs of your choice. I also recommend not overdoing the cooking times, to avoid ending up with carrots that fall apart because they are too cooked. For my pressure cooker, one minute was enough. Once cooked, I let the sauce dry over high heat and with the lid off. Curious to see how to prepare them? Then read the recipe, because the tangy carrots in a pressure cooker will be ready in a click!
If you are interested in other side dish recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Pressure Cooker, Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 55.05 (Kcal)
- Carbohydrates 5.92 (g) of which sugars 2.85 (g)
- Proteins 0.59 (g)
- Fat 3.64 (g) of which saturated 0.53 (g)of which unsaturated 0.08 (g)
- Fibers 1.72 (g)
- Sodium 811.92 (mg)
Indicative values for a portion of 58 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 large carrots
- 2 tbsp oz lemon juice
- 1 tbsp oz extra virgin olive oil
- 3 tbsp oz water
- 1 sprig rosemary
- salt (to taste)
- pepper (to taste)
Tools
- Pressure Cooker
- Knife
- Cutting Board
- Citrus Juicer
Steps
First, clean the carrots and wash them under water. Then dry them with paper towels and cut them into slices about 1/4 inch thick. Subsequently, heat the oil in the pot and add the previously sliced carrots. Sauté for a few moments over medium heat, then pour in the lemon juice. Continue cooking for a few moments over medium heat while stirring, and add the water, adjusting the salt and pepper and adding the sprig of rosemary.
Then close the pot and bring it to maximum power. From the start of the whistle, cook for 1 minute. Cooking times are indicative, as they depend on the type of pot you have. The important thing is not to cook the carrots for too long. Otherwise, you risk getting carrots that fall apart.
After the cooking time is up, open the pot and let the sauce dry for a few moments. The tangy carrots are ready! Great hot and cold to use as an ingredient for a rice salad.
For cooking in an electric pressure cooker, proceed with the steam function and cook for 1 minute. Then activate the quick release by moving the lever to venting.
Storage and Tips for Tangy Carrots in a Pressure Cooker
Tangy carrots can be stored in the fridge for one or two days in a container with a lid. Great both hot and cold in a rice salad.
FAQ Questions and Answers for Tangy Carrots in a Pressure Cooker
What can I substitute for rosemary?
You can use other herbs of your choice.
