• 1 tablespoon butter
  • 1 small rutabaga, peeled and cut into 1/2-inch cubes (about 2 cups)
  • 8 ounces baby-cut carrots
  • 2 medium parsnips, peeled and sliced 3/4-inch thick (about 2 cups)
  • 1/2 cup chicken broth
  • 1 tablespoon sugar
  • 1 teaspoon ground ginger

With cooking pot in Presto® Electric Pressure Cooker Plus, select SAUTÉ to preheat cooker. Add butter, rutabaga, and carrots; sauté for 3 minutes. Press CANCEL. Add parsnips, broth, sugar, and ginger. Close cover. Select VEGETABLES–LOW and adjust time to 4 minutes. When time is up, use quick pressure release method.

Remove vegetables to a bowl and keep warm. Select SAUTÉ; simmer broth for 5 to 6 minutes until reduced slightly. Pour over vegetables.

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