Golden Beet with Potato, Waterless Peas and Carrots, Guacamole
My daughter was hungry and had in mind some leftovers, but I wanted her to also have some freshly made vegetables. She asked for peas, and I offered peas and carrots; it used to be a staple for me growing up, and I thought that it would come out well cooked waterlessly with my Saladmaster cookware (a healthy way of cooking slowly over low heat). Whole Foods Market had a good sale over the weekend on organic avocados ($1.50 each) and we all enjoyed guacamole.
- Two golden beet roots, peeled, very bottom and top removed, then cut into 1/2" cubes
- One Russet potato cut into 1/2" cubes (organic so unpeeled - if not organic, peeled would be better)
- 1/4 cup Broccoli stalk cut into 1/4" cubes
- 1/2 cup water
- 1/4 cup onion cut into 3/8" cubes
- 1/4 cup bell pepper cut into 3/8" cubes
- 1/2 t finely chopped ginger
- 1T miso (1/8t or a tablespoon of reduced sodium soy sauce could be used if there is no miso)
- 1/8 t freshly ground black pepper
- Last one
- Two carrots cut into 3/8" slices
- One cup frozen peas
- 1/4 t tarragon
- 1/8 t salt
- I put the beet, potato, broccoli stalk, and water in the Instant Pot and let it cook at high pressure for 9 minutes. I was out of garlic and bouillon cubes or would add them, as well (perhaps 3 cloves garlic chopped to 1/4" - they will end up tasting mild like roasted garlic). Instead of a cube of bouillon, I used the broccoli stalk.
- I let the pot come down in temperature for a few minutes then let remaining steam out and added the onion, bell pepper, ginger, miso, and black pepper, stirred, and served.
- While the beet was cooking, I put the carrots and peas into a small Saladmaster stock pan and cooked waterlessly. To do this, I covered the pan and let it heat up over medium heat till the vapor release started rattling, then I turned the heat down to low to try to get the rattle to stop. I cooked for about 30m, and continued to leave it on till I served, mixed with tarragon and salt.