Received a bit of feedback from a friend and reader, asking about the root vegetables mentioned in the earlier post. After all, it is fall, its been raining in a lot of places – isn’t it time for a good root vegetable soup. BUSTED 🙂 and I totally agree. I’ve just been stymied about how exactly to cook those roots. Should I roast them first? That would certainly give them a wonderful sweet taste and a bit of different texture. But that means cutting raw and sometimes ornery hard veggies. On the other hand, am I just procrastinating with the pressure cooker because I don’t really know how it works or how long it takes with differing foods? Hot roasting oven or the pressure cooker plunge? My choice …
Pressure Cooker – experiment #3!
Root Vegetables prepped for soup … going for a puree soup in the long run so if I over cook them its ok.
2 sweet potatoes, 2 parsnips, 4 carrots, 2 turnips and an onion; the chicken stock that wasn’t spilled; and the rack in the cooker. Left the skins on after scrubbing well – we’ll see tomorrow if that was a mistake. Cut the larger ones into smaller portions so all are about the same size, and then cooked them for 12 minutes once the pressure cooker reached internal pressure. I plan to mush them up tomorrow. I will certainly need spices, there is not a lick of salt in any of it yet. A little research and I promise a soup story!
BTW: the carrots taste really good – for those in the know, almost as good as when they are cooked in a clay pot with a chicken. That recipe will be posted later. Pretty done with chicken for this week. Thinking I will make the soup tomorrow and then move on to pork. Day 5 better than Day 4 – at least nothing spilled this time.
John is in Dharamsala. Over 12 hours time difference. Love the internet and facebook for keeping in written touch. Wish I was on this trek with him. Miss his voice in the house.
