Creamy carrots in the pressure cooker


    Tender, delicious carrots with a little cream and tarragon are ready in 30 minutes. Pressure cookers are great - they save time and energy.

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    Serves: 4 

    • 30g butter
    • 1 onion, finely chopped
    • 800g carrots, sliced into rounds
    • 1 garlic clove, finely chopped
    • salt and ground black pepper
    • 1 pinch ground nutmeg
    • 200ml white wine
    • 200ml water
    • 1 generous tablespoon crème fraîche
    • 1 tablespoon dried tarragon

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the butter in a pressure cooker and cook and stir the onion over high heat. Stir in the carrots, garlic, salt, pepper and nutmeg.
    2. Pour in the white wine and water and bring to the boil. Close the pressure cooker. When the valve begins to hiss, lower the heat and cook for 10 minutes.
    3. Release the pressure, open the cooker and stir in the crème fraîche. Simmer over low heat for about 5 minutes. Sprinkle with tarragon and serve!

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