Turkey-vegetable Hot Pot (pressure Cooker Recipe)+ Recipe
Yield: 2 trky drumsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1: Bay leaf,
1: Garlic clove, minced
2 Strips: orange zest,
1 large: Can tomatoes, coarsely
1/2 tsp: Salt or to taste,
-chopped with the juice,
2: Young turkey drumsticks,
1 1/2 lbs: New potatoes,, about 8
-, (about 1 to 1 1/4 lb.) or
-scrubbed,
-2: thighs, skinned
2 large: Carrots, cut in 4 or 5
10 ounce: Fresh or frozen, defrosted
-chunks,
-green beans,
10 ounce: , (about 8) small white onions 1 1/2 c Fresh or frozen (thawed) peeled -corn kernals
3 Ribs: celery, finely chopped
1/3 cup: Parsely or cilantro, finely
1/3 cup: Dried mushrooms, loosely
-minced,
-packed, 1/2 oz.
Salt to taste,
1 tsp: Dried oregano,
Freshly ground black pepper,
1/2 tsp: Dried Rosemary leaves or,
-to taste,
-scant 1/4 ts. ground,
Directions:
Heat the olive oil in the cooker and saute the garlic for 10 seconds.
Add the tomatoes, potatoes, carrots, onions, celery, mushrooms,
oregano, rosemary, bay leaf, orange zest and salt. Stand the
drumsticks, meaty side down, in the soup.
Lock the lid and place over high heat; bring to pressure. Adjust the
heat to maintain high pressure and cook for 12 minutes. let the
pressure drop naturally or use a quick release method. Remove the
lid, tilting it away from you to allow any excess steam to escape.
Remove the drumsticks and cut the meat from the bone. Cut the meat in
1 inch chunks and return them to the pot. Discard the bones (or
reserve them for stock.) Stir in the green beans, corn and parsley
and cook over medium heat until the vegetables are cooked, about 3 to
5 minutes. Remove the orange zest and bay leaf and add salt and
pepper to taste.
Mary Riemerman
Submitted By MARY RIEMERMAN On 04-15-95
Source from luhu.jp
Add the tomatoes, potatoes, carrots, onions, celery, mushrooms,
oregano, rosemary, bay leaf, orange zest and salt. Stand the
drumsticks, meaty side down, in the soup.
Lock the lid and place over high heat; bring to pressure. Adjust the
heat to maintain high pressure and cook for 12 minutes. let the
pressure drop naturally or use a quick release method. Remove the
lid, tilting it away from you to allow any excess steam to escape.
Remove the drumsticks and cut the meat from the bone. Cut the meat in
1 inch chunks and return them to the pot. Discard the bones (or
reserve them for stock.) Stir in the green beans, corn and parsley
and cook over medium heat until the vegetables are cooked, about 3 to
5 minutes. Remove the orange zest and bay leaf and add salt and
pepper to taste.
Mary Riemerman
Submitted By MARY RIEMERMAN On 04-15-95
Source from luhu.jp