Ingredients : 1 cup (236 ml) of water 2 pounds (907 g) carrots, peeled and trimmed, cut very long in half to fit inside the pot ¼ cup (59 ml) extra virgin olive oil 2 large garlic cloves, crushed ¼ cup (59 ml) fresh lemon juice 1½ teaspoons of cumin ½ teaspoon of salt ½ teaspoon black pepper ¾ cup (18 g) coarsely chopped cilantro leaves, very dry
Preparation Place the steam rack inside the inner pot and add the water. Stack the carrots on top of the rack, placing the thickest ones at the bottom. Secure the lid, making sure the valve is in the sealing position. Press the pressure cooker and set the cooking time to 2 minutes. While the carrots are cooking, place the oil and garlic in a small bowl and stir. In a large bowl, place the lemon juice, cumin, salt and pepper and stir. When the cooking time is complete, turn the steam release knob to the vent position to quickly release the pressure. Press Cancel and remove the lid. Place the carrots in a colander and rinse with cold water. Place them on a clean kitchen towel to dry. Once the carrots are cool enough, cut them in half lengthwise, then into quarters (for small carrots, just cut them in half). Cut them into 1/2 to 3/4-inch (1.2 to 2 cm) cubes and place them in the large bowl. If your carrots are very thick, cut them lengthwise into thirds. Stir. Mix with the seasonings
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