Recipe by deli.cious.cooked
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- 6 fresh beetroots, peeled
- 2 parsnips, peeled
- 1 apple, peeled
- 1 onion, chopped
- 2-3 cloves of garlic, chopped
- 350ml vegetable stock
- 1 small piece of ginger, chopped
- fresh parsley, chopped
- Handful pistachios and pecan nuts, chopped
- cumin
- salt and pepper
- oil
Utensils
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Step 1
Select SEAR/SAUTE and set to MD:HI. Select START/STOP to brown the beet root, parsnip and apple for 2-3 minutes. Add the onion, ginger and garlic for a few more minutes. Deglaze with vegetable stock. Add 300ml water. Season with cumin.
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Step 2
Use the pressure lid and make sure the pressure release valve is in the SEAL position. Select pressure, set to HI and time to 20 minutes. Press START/STOP to begin.
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Step 3
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position.
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Step 4
Puree in the blender till it is smooth. Top with pecan nuts and pistachios.
