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CAULIFLOWER IN CHEESE SAUCE
Serves 8, 4 minutes
2 tablespoons canola oil
1 medium onion, chopped
1 head of cauliflower (about 2 lbs.), trimmed and cut into 2-inch florets
1 cup low sodium chicken broth
¹⁄
8
teaspoon salt
¹⁄
8
teaspoon white pepper
2 tablespoons cornstarch
2 cups low-fat milk
1 ¼ cup sharp cheddar cheese (shredded)
Use the BROWN setting; Cook onions in oil until soft, about 3 minutes. Add the cauliflower, broth, ¹⁄
8
teaspoon salt, and ¹⁄
8
teaspoon pepper. Turn off the brown setting. Close the lid and press VEGETABLE setting. Set the timer for 1 minute.
When done, release the pressure, open the cooker and remove cauliflower with a slotted spoon to a bowl. Turn the cooker back to BROWN setting. In a small bowl, sprinkle the cornstarch over the milk and whisk until dissolved. Whisk into the pot and cook until thickened. Remove from the heat and stir in the cheese until smooth. Season with additional salt and pepper. Pour over the cauliflower and serve.
CREAMY LEEK AND POTATO SOUP
Serves: 4 – 6, 5 minutes, Pressure Cooking Time: 7 minutes
1 tablespoon olive oil
2 strips bacon, cut up in chunks
4 leeks, white portion only, sliced and washed well
1 yellow onion, peeled and chopped
2 Yukon gold potatoes, peeled and chopped
4 cups chicken or vegetable broth
1 cup heavy cream
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper
In the cooker, cook the bacon using the BROWN setting for 4 minutes. Add the leeks and onion, and stir for 4 minutes. Next, add the potatoes and chicken broth, close the lid and press VEGETABLE setting. Set the timer for 5 minutes. When done, release the pressure and open the cooker. Uncover; puree the soup in a blender until smooth, then place back into the pan. Add the cream and herbs and then season with salt and pepper. Serve hot or cold.
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