2 servingscarrotextra-virgin olive oil

Veggie Medley

By Instant Pot Culinary Team

2 Servings

Recipe Details

Cooking Technique: Saute

Yield: 2 Servings

Ingredients

½ head Turnip
8 carrot
1 Parsnip
½ red onion
1 cup rutabaga
4 clove garlic
3 sprig fresh rosemary
2 sprig fresh thyme
2 tbsp extra-virgin olive oil
Salt & pepper
2 tbsp unsalted butter
1 juice of Orange
1 orange zest

This colorful dish is the perfect compliment to any meat dish or served alone as a light meal. It's a nice blend of sweet and savory and is simple to prepare.

INSTRUCTIONS

Add turnip, carrot, parsnip, red onion and rutabaga to a clean large resealable plastic bag.
Add garlic clove, rosemary, fresh thyme, extra virgin olive oil and salt & pepper.
Fill 1/2 the inner pot with water. Choose sous vide button and set the temperature at 185F (85C) for 3 Hours. Place bag in the water.
When it is done, remove the bag from the water bath. Take the pot out and dump the water out.
Rinse the inner pot.
Select Sauté, More and add the entire contents of the bag to the inner pot.
Add unsalted butter, orange and orange zest to the inner pot.
Continue to cook, frequently stirring, until the vegetables are browned, about 5 Minutes.
Take the vegetables out, using a whisk keep stirring until the liquid is reduced to a syrup, about 5 Minutes.

Share:

About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

View All Instant's Recipes