Miss Vickie's Honey-Glazed Herbed Carrots - 2-Qt Pressure Cooker
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 118.29 ml water
- 453.59 g fresh baby carrots, washed or 453.59 g carrot, washed and peeled and cut to a similar 2-inches x 1/2-inch thickness
- 29.58 ml butter (NOT MARGARINE)
- 4.92 ml dried dill
- 4.92 ml dried thyme (optional)
- salt, to taste
- 118.29 ml honey
directions
- Add 1/2 cup water to the pressure cooker. (Add more water if your p.c. requires it.).
- Place the carrots in a steamer tray (or steel vegetable steamer with feet - don't you have one of those folding steamers somewhere in your cabinet?). Place steamer tray on cooking rack if needed to elevate the steamer tray above the water level.
- Secure the lid. Over high heat, bring pressure up to 15 psi (high pressure), and immediately reduce heat to the lowest possible setting that will stay at that desired pressure.
- Cook 3 minutes.
- Remove from heat and use the quick release method recommended by your p.c. manual.
- Once depressurized, remove the lid, directing any steam away from you. Pour off the water and wipe the pressure cooker dry.
- Melt the butter in the pressure cooker over medium heat. Add the dill and thyme and fry for a couple of minutes or until the aroma is released.
- Add salt and honey, stirring to blend.
- Add the cooked carrots and sauté, turning gently until they are well-coated with the honey mixture and heated through.
- Serve hot, spooning any remaining honey butter over the carrots.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!