Submitted by Teresa B.G.
Due to the abundance of carrots in my garden, I have been playing with ways of cooking them and presenting them so they are flavourful as well as more ‘gourmet’. I only cook my vegetables in a pressure cooker….so much more flavour and colour.
This dish does take some time as it is done in steps and in ramekins. However, I did want to make it fancy to serve to guests to hear them ‘ooooh and ahhhh’ so here it is:
1. Prepare your rice:
- 1 cup rice, I used white
- 1 tbsp. butter
- 1 1/2 cups of water – I mixed in powdered chicken bouillon into the water – a couple of teaspoons, but that is optional Place the rice, butter and water/bouillon into the Instant Pot bowl, secure lid.
Cook manually for 8 minutes or on rice setting. Release pressure manually and place rice in a bowl, set aside.
2. Preparing the carrots:
- 4 cups of diced carrots
- 1 ½ cups water
Pour water into pressure cooker
Place carrots in steamer basket above water or in vegetable steamer on trivet, secure lid Steam it in the Instant Pot for 3 minutes, natural release, set aside
3. Preparing the sauce:
- 2 tbsp. butter
- 1 tbsp. oil
- 3 tbsp. flour
- 1 ¼ cups milk
- ½ cup or more of grated cheese (cheddar or cheddar mixed with mozzarella) Salt and pepper to taste
- 2 eggs beaten
Press sauté, Heat the butter and oil and whisk in the flour, gradually add the milk and whisk so no lumps, cook until thick (if need to add more milk, then do so), add the cheese into it to melt, add salt and pepper and put aside. When cool, beat the sauce into the eggs.
You may do this in a saucepan, although I used the pressure cooker for all of the steps.
4. Preparing cooked carrots:
- The cooked carrots from step 2
- 3 tbsp. butter, melted
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon sugar
- 3 cloves garlic sliced thinly
- Pinch of cayenne
- 1 ½ tbsp. white or cider vinegar
- Salt and pepper
Press sauté, melt the butter, mix in the cumin, paprika, garlic, cayenne, sugar and carrots and sauté for a couple of minutes….do not burn the garlic. Add the vinegar, salt and pepper, remove from heat.
Combine the carrot mixture with the prepared thick white sauce.
5. To assemble and cook your gourmet Carrot Sunrise:
- Grease your ramekins or custard cups – 9 – 10, depending on size of your ramekins – I spray with cooking oil Pam.
- Place equal amounts of cooked rice into each ramekin – do not pat down. Spoon the carrot/sauce mixture onto the rice in each ramekin.
- Place 1 cup water in pressure cooker
- Place custard cups/ramekins on trivet or cooking rack, I could fit three at a time.
- Secure lid and pressure cook for 3 minutes. Release the pressure manually.
- Remove Custard cups/ramekins from cooker and proceed with the rest of the ramekins.
- Let them cool down somewhat, run knife along edge and unmold onto individual plates or onto serving plate.
I also thought of perhaps doing this in an 8 inch cheesecake pan rather than individual custard cups. I am positive it would work just as well, but I have not as yet tried it as I like the individual cups. If I have any left over, I do not unmold them…..I heat them for lunch and eat them out of the custard cups.
Anyway, they look great and are great tasting.
For those who do not like the spices, you can leave them out…..other than salt and pepper…still good.
It would be great to have two pressure cookers to prepare this quickly. The length of time it takes to make this dish depends on how efficient you are in the kitchen!