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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 194
% Daily Value**
Total Fat 5g
7%
Saturated Fat 3g
4%
Unsaturated Fat 0g
Cholesterol 11mg
4%
Sodium 508mg
21%
Total Carbohydrate 38g
13%
Dietary Fiber 4g
15%
Sugars 5g
Protein 4g
Vitamin A  244%Vitamin C  23%
Calcium  6%Iron  9%
Potassium  19%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Tsimmes Under Pressure

Date Added: June 11, 2009

Ingredients:

2 Tablespoons Unsalted Butter (1 stick) melted
1 Onion coarsely chopped
1 Pound Sweet Potato 3 medium
1/2 Pound Parsnip preferably slender
5 Carrots shredded
1 Cup Prunes pitted
1 Lemon or 1 orange
1/2 Teaspoon Ground Cinnamon to taste
1 Cup Chicken Stock or bouillon
1/2 Teaspoon Salt or to taste
1 Tablespoon Lemon Juice up to 2
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Directions:

1. Peel the sweet potatoes and cut into 6 chunks.

2. Peel the parsnips and cut into 1-inch slices.

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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