Glazed Root Vegetables
- 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.