The carrot cream in a pressure cooker, a recipe that will win you over at the first taste, super creamy and perfect for the whole family.
The carrot cream is excellent both served hot during the winter season and served at room temperature during the summer period, rich in vitamins, minerals, and fibers.
In the recipe you will also find the procedure for cooking with the multicooker.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the pressure cooker carrot cream:
- 26.5 oz carrots
- 10.5 oz potatoes
- 2 leeks
- 3 tablespoons extra virgin olive oil
- 3.5 cups vegetable broth (about)
- to taste fine salt
- to taste black pepper
- to taste turmeric
Tools for the pressure cooker carrot cream:
- 1 Pressure Cooker lagostina
- 1 Knife
- 1 Wooden Spoon
Steps for preparing and cooking the pressure cooker carrot cream:
Peel the carrots, remove both ends, and cut them into small pieces, then peel the potatoes, wash them well and dice them.
Lastly, remove the tough leaves from the leeks and slice them thinly.
In the pressure cooker, place the leek and extra virgin olive oil, turn on the gas, and over medium heat, sauté so that the leek flavors well, then add the prepared carrots and potatoes and let them flavor well.
Add the vegetable broth, it should cover the vegetables, season with salt and pepper and add a pinch of turmeric, close the pressure cooker, check that the valve is closed, and bring to pressure over medium heat then lower the flame to minimum and cook for 15 minutes.
After the time has passed, turn off the gas and release the steam, then remove the lid.
In a measuring cup or bowl, place 4 or 5 ladles of liquid and then blend the vegetables with an immersion blender.
When you have obtained the cream, you can adjust the consistency by adding the reserved liquid so you don’t risk it becoming too liquid if you blend everything at once.
Adjust salt if necessary, serve in individual dishes with croutons if desired.
PREPARATION WITH THE MULTICOOKER:
Ingredients and quantities remain unchanged, first sauté the vegetables with the sauté or pan-fry program, then when you add the broth, close the lid and change the program to pressure cooking, still for 15 minutes.
FAQ (Questions and Answers)
What is the difference between cream and velouté?
The velouté has a fat base (oil or butter) and flour as a thickener, while the cream does not contain fats and uses a potato as a natural thickener.
