Vegetable cream in pressure cooker, a fresh first course that introduces us to spring. Simple to make and very fast to cook, because it really takes just 10 minutes in the 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 the pressure cooker or are curious about it, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 9 oz asparagus
- 7 oz potatoes
- 2 fresh spring onions
- 7 oz Roman zucchini
- 7 oz agretti
- 7 oz shelled peas
- 7 oz Greek yogurt
- 1 lemon juice
- 6 tbsp 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 and dry them. If you have bought peas to shell, prepare them and set aside. Remove the tips from the asparagus, about 1.5 inches long, and cut the rest of the stalks into pieces. Slice the tips and let them marinate in a small bowl with a tablespoon of extra virgin olive oil, salt, and pepper.
Roughly chop the Roman 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 3.5 cups) of water. Stir and close the pressure cooker tightly with its lid. Lower the valve lever and place it on high heat. As soon as you hear a loud hiss, lower the heat to the minimum and cook for 10 minutes.
Meanwhile, prepare the Greek yogurt, seasoning it with a tablespoon of extra virgin olive oil and the juice of a lemon. Once the vegetables are cooked, before opening, gently lift the valve lever to release all the steam contained in the pressure cooker. Use an immersion blender to finely blend everything 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, very hot, but first decorate it with the marinated asparagus slices.
Advice
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 be safely frozen after cooking and already blended, or we can prepare all the vegetables and freeze them raw.
In this case, put them in the pressure cooker directly frozen. It will take a little longer to cook them, but this way the vegetables will not spoil, losing consistency.
