Five minutes under low pressure, and you’ll have a healthy, delicious and unexpected side dish to accompany meat or poultry.It breaks all of the pressure cooking rules, using milk and flour, but because of the proportions and short cooking time, it works… and how!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||5-6 min.||Low(1)||Normal|
- 2 Small or one Large Fennel Bulb, sliced
- 1 Tbsp. Flour
- 2 Tbsp. Butter
- 2 cups (500ml) Milk
- Nutmeg, grated
- Melt the butter in a preheated pressure cooker, with the top off, on medium heat. Add the fennel slices and lightly brown them.
- Add the flour, and stir it in to coat the fennel slices. Sprinkle with salt, freshly grated nutmeg and pour on the milk.
- Close and lock the lid of the pressure cooker, set the pressure to LOW, and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 5-6 minutes cooking time under LOW pressure.
- When time is up open the cooker by releasing pressure
- Check the fennel for doneness, and if they are still a little bit al dente continue cooking further at low heat without the pressure cooking lid.