Vegan Instant Pot: Carrot and Parsnip Coins with Tahini Sauce Recipe

Vegan Instant Pot: Carrot and Parsnip Coins with Tahini Sauce Recipe - Sweet carrots, earthy parsnips, and lemony tahini sauce make a great side dish or topping for a grain or salad bowl. Serve them with Winter Tabbouleh for a Mediterranean-inspired meal.

Serves 8
Vegan Instant Pot: Carrot and Parsnip Coins with Tahini Sauce Recipe

Ingredients for Vegan Instant Pot: Carrot and Parsnip Coins with Tahini Sauce Recipe:

Carrots and Parsnips
  • 1 pound (4 medium) parsnips, cut into ¼-inch coins
  • 1 pound (8 medium) carrots, cut into ¼-inch coins
  • 1½ tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • ½ teaspoon fine sea salt

Tahini Sauce
  • ¼ cup tahini
  • ¼ cup water, plus more as needed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon fine sea salt, plus more as needed
  • ⅛ teaspoon ground cumin
  • 1 clove garlic, minced
  • 1 teaspoon za’atar

Directions for Vegan Instant Pot: Carrot and Parsnip Coins with Tahini Sauce Recipe:

  1. To make the carrots and parsnips: Pour 1 cup water into the Instant Pot. Add the parsnips and carrots to a wire-mesh steamer basket, with the parsnips on the bottom and the carrots on top.
  2. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting and set the cooking time for 1 minute at low pressure. (It will take about 15 minutes to come up to pressure before the cooking program begins.)
  3. While the vegetables are cooking, make the tahini sauce: In a widemouthed mason jar, combine the tahini, water, oil, lemon juice, salt, cumin, and garlic. Using an immersion blender, blend for about 30 seconds, until smooth. Stir in a teaspoon or two of additional water for a thinner sauce, if needed. Taste for seasoning, adding more salt, if needed. The tahini sauce can be stored in a tightly lidded container, refrigerated, for up to 1 week.
  4. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Wearing heat-resistant mitts, lift out the steamer basket of carrots and parsnips. Lift out the inner pot and pour out the water.
  5. Transfer the carrots and parsnips to the inner pot (you do not need to return it to the housing). Add the oil, parsley, and salt, and toss to combine.
  6. Transfer the seasoned vegetables to a serving dish. Drizzle with ⅓ cup of the tahini sauce. Sprinkle za’atar on top and serve warm or at room temperature.

You can store leftover tahini sauce and use as a sandwich spread, a dip for crudités, or a condiment for pita pockets.

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