Vegetable Cream in Pressure Cooker, a fresh first course that introduces us to spring. Simple to make and very quick to cook, because it only takes 10 minutes in a pressure cooker. Ideal to serve even during Easter lunch, because it is light and fresh, suitable after a hearty breakfast. If you, like me, love fresh mint, I recommend adding a few leaves when serving this delicious cream, because it goes really well. A recipe that can be executed well, even for those who are not very familiar with the pressure cooker. In any case, for any doubts, take a look at my article: the pressure cooker and its use.
If you love cooking with a pressure cooker or are curious about it, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 8.82 oz asparagus
- 7.05 oz potatoes
- 2 fresh spring onions
- 7.05 oz Romanesco zucchini
- 7.05 oz agretti
- 7.05 oz shelled peas
- 7.05 oz Greek yogurt
- 1 lemon juice
- 6 tbsps extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Pressure Cooker
- 1 Immersion Blender
- 2 Small Bowls
Preparation
Clean all the vegetables, wash them, and dry them. If you bought peas to shell, prepare them and set them aside. Trim the ends of the asparagus, about 1.5 inches long, and cut the rest of the stalks into pieces. Also slice the tips and marinate them in a small bowl with a tablespoon of extra virgin olive oil, salt, and pepper.
Roughly chop the Romanesco zucchini, potatoes, agretti, and spring onions, including all the green tops (nothing is wasted).
Place all the vegetables inside the pressure cooker, along with 4 tablespoons of extra virgin olive oil, a pinch of salt, and 800 grams (about 3.4 cups) of water. Mix and close the pressure cooker securely with its lid. Lower the valve lever and put it on high heat. As soon as you hear a loud hissing sound, lower the heat to a minimum and cook for 10 minutes.
Meanwhile, prepare the Greek yogurt by seasoning it with a tablespoon of extra virgin olive oil and the juice of one lemon. Once the vegetables are cooked, before opening, gently raise the valve lever to release all the steam contained in the pressure cooker. Using an immersion blender, blend everything finely directly in the pot. If the cream is too thick, you can add a little hot water.
Immediately plate and add the yogurt cream.
Serve our Vegetable Cream in Pressure Cooker hot, but first decorate it with the marinated asparagus rings.
Tips
We can store the vegetable cream in the refrigerator for at least two days, but I recommend adding the yogurt only when serving.
If necessary, it can safely be frozen after cooking and thus already blended, or we can prepare all the vegetables and freeze them raw.
In this case, place them directly in the pressure cooker while still frozen. It will take a little more time to cook them, but this way the vegetables will not spoil, losing their texture.
