Crumb Topped Carrots
Serving Size: 4
Ingredients
- 3 tablespoons butter or margarine
- 1/4 cup bread crumbs
- 1 teaspoon lemon juice
- 1 tablespoon mined parsley
- 1 pound carrots, cut in 2 inch sticks
- salt and pepper to taste
NOTE: The crunchy crumb topping for the carrots is great on many other vegetables, such as broccoli, cauliflowr, and green beans. Melt the butter in the cooker, add the bread crumbs and saute until they are golden and crunchy. Stir in lemon juice and parsley and transfer to a small bowl. Wipe out cooker. Pour 1 3/4 cups of water into the cooker. Arrange the carrots in the cooker basket, sprinkle with salt and pepper and lower into the cooker. Close lid and bring up to pressure and cook for 3 minutes. Reduce pressure by cold water method. Lift out basket and let the water drain from carrots. Spoon the crumb mixture over carrots and serve.
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