Pressure Cooker White Winter Vegetable and Spring “Clean Out” Stew
My vegetable drawer gets full and disorganized so I attempt a big clean out once or twice a season. What I love about winter vegetables is their ability to last a long time. So in this spring clean out, I found 2 celery root (celeriac) and a few parsnips which I combined with leek and green garlic, a little bit of carrot for color, French green lentils and dried herbs (herbs de Provence would be perfect here 1 to 3 teaspoons). If I had remembered to soak some white beans (or had some already soaked and frozen white beans), I would have used those as my first choice. However, after prepping all the vegetables, the white beans did not appear. To add flavor and a pop of color, I’ve added peas at the end of cooking, which can be fresh or frozen, along with chopped Italian parsley. A squeeze of lemon juice and dash of zest or a drizzle of vinegar will enhance this dish, if desired.
Ingredients
- 1 cup sliced leek
- ¼ cup sliced green garlic or 3 cloves regular garlic minced
- 1 cup diced carrot
- 3 cups diced celery root
- 1 cup diced parsnip
- ½ cup French green lentils
- 2 bay leaves
- 1 sprig rosemary
- 1 to 2 sprigs thyme
- 1 1/2 cups broth
- ½ cup fresh or frozen peas
- Chopped Italian parsley for garnish
- Salt and pepper to taste
- Lemon zest and juice or vinegar
Instructions
- 5 minutes at pressure with natural release; 1 to 2 minutes with lid locked on
- Dry sauté the leek for 1 minute. Add the garlic and sauté 1 more minute.
- Turn off sauté and add the carrot, celery root, parsnip, lentils, herbs and broth.
- Lock the lid on the cooker and bring to high pressure for 6 minutes.
- Let the pressure come down naturally. Open the lid, carefully turning it away from you, and add the peas. Stir once and lock the lid on for 2 minutes. Add parsley for garnish, salt and pepper, to taste, along with either lemon zest and juice or a splash of vinegar.
Notes
Don't let how this looks stop you from making it. It makes great use of in-season vegetables.