** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
3. Peel the carrots and slice 1/4" thick. Juice the lemon and then grate the zest (original recipe uses 1 orange).
4. Heat the butter or rendered chicken fat in the pressure cooker.
5. Saute the onions until lightly browned, about 4 minutes.
6. Add the remaining ingredients except the extra lemon juice, making sure to scrape up any browned onions sticking to the bottom of the pot.
7. Lock the lid in place and bring to high pressure over high heat.
8. Adjust the heat to maintain high pressure, and cook for 3 minutes.
9. Reduce pressure with a quick-release method.
10. Remove the lid, tilting it away from you to allow any excess steam to escape.
11. If the parsnips or carrots are not quite done, replace the lid and simmer for another minute or two.
12. Drain off some of the cooking liquid, if desired.
13. Stir in the additional 1-2 tablespoons lemon juice and adjust the seasonings before serving.
14. Serving Ideas : Serve with roast chicken or turkey on a Jewish holiday.
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Dietary Notes:
This recipe is low-cholesterol with 10.67mg per serving
This recipe is high in Vitamin A with 244% of your daily recommended intake per serving. This recipe is high in Vitamin C with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, MSG, Potato, Poultry, Sulfites, Fructose Malabsorption, Onion, Citric Acid allergies.
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