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Roasted Root Vegetables in the Pressure Oven

Serves: Makes 8 servings

Ingredients:

  • 8 small organic red potatoes, cut in half
  • 2 organic carrots, peeled and cut into 2-inch pieces
  • 1 large turnip, peeled and cut into large dice
  • 2 whole kohlrabi, peeled and cut into large dice
  • 1 celery root, peeled and cut into large dice
  • 8 cloves garlic
  • 1 small red onion, peeled and cut into large dice
  • 1 yam or sweet potato, peeled and cut into large dice
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup extra virgin olive oil
  • 3 sprigs thyme
  • 2 tablespoons chopped parsley


Procedures:

Bursting with color and flavor, root vegetables are easy to cook in a pressure oven. This recipe was adapted for the Wolfgang Puck Pressure Oven. Please consult your owner’s manual for proper use and safety procedures.

Preheat the pressure oven to 400°F and set the function to ROAST.

Place all ingredients, except the chopped parsley, in a large bowl and toss. Spread vegetables evenly in roasting pan and place in the bottom rack of the oven.

Set the Pressure Release Valve to SEAL and lower Sealing Lever to the SEAL position.

Set the timer for 40 minutes.

When time is up turn the Pressure Release Valve to VENT and wait for all air to escape. After vented slowly raise pressure bar and press the Door Release button to open the door.

Remove the pan from the oven. Vegetables are done when they are tender and golden in color. Sprinkle with chopped parsley and serve warm.

by Wolfgang Puck

 
 
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