Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vegetable-packed pot-au-feu in the pressure cooker. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegetable-Packed Pot-au-Feu in the Pressure Cooker is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Vegetable-Packed Pot-au-Feu in the Pressure Cooker is something which I’ve loved my entire life. They are nice and they look wonderful.
Pot-au-feu (pot on the fire) is one of France's most famous home-cooked dishes. It features an assortment of beef cuts and vegetables, all Add potatoes, leeks, carrots, cabbage, turnip, parsnip, and marrow bones, if using, to pressure cooker, making sure all are submerged in the broth with the. Today, pot au feu is cooked for a specific meal, but it remains a hearty and economical comfort food in the cold days of the year.
To begin with this particular recipe, we must first prepare a few ingredients. You can have vegetable-packed pot-au-feu in the pressure cooker using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Vegetable-Packed Pot-au-Feu in the Pressure Cooker:
- Prepare 1/2 Cabbage
- Make ready 1 Carrot
- Take 1 large Potatoes
- Make ready 1 Onion
- Make ready 4 Wiener sausage
- Take 2 1/2 cup Water
- Take 1 Soup stock cube
- Get 1 dash Salt and pepper
- Take 1 dash Herbs of your choice
Pot-au-feu is a French beef stew. According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine; it is the most celebrated dish in France and considered a national dish. It honours the tables of the rich and poor alike.". It is a typical dish served for Christmas.
Steps to make Vegetable-Packed Pot-au-Feu in the Pressure Cooker:
- Cut up the vegetables. Cut the 1/2 head of cabbage into fourths, as well as the onion and potatoes. Cut the carrot into large chunks.
- Place the vegetables from Step 1 and wieners in a pressure cooker along with 1 cup of the liquid soup stock. Cover the pressure cooker with the lid and set it over medium heat. When the pressure indicator rises, reduce the heat to low and cook for one minute.
- Turn off the heat and wait for the pressure indicator to fall back down. Once the pressure indicator is down, open the lid and add the remaining 2 cups of liquid soup stock with the salt and pepper. Then, return the cooker to heat to warm it back up.
- Transfer the contents of the pressure cooker to a plate and serve with your choice of herbs.
In a large pot, combine the onion and half each of the leeks, celery and carrots. Set the beef shanks and rump roast on top of the vegetables. Place carrots, leeks, parsnips, cabbage, parsley sprigs, and stock in large heavy pot. Making pot-au-feu was one of the first dishes she learned to cook because of its simplicity and ease. Made with beef and vegetables (such as cabbage I wanted pot-au-feu to be a vegetable stew since I didn't care about the meat part.
So that is going to wrap this up with this special food vegetable-packed pot-au-feu in the pressure cooker recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
