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Side Dish

Pressure-Cooked Glazed Vegetables

Serve your guests a rainbow of vegetables in this stunning side dish.

  • Chef Eric Streets
  • Sysco Jacksonville

Serves 1–2

Email article

Consumers are looking for ways to include more delicious vegetables in their diets—without sacrificing flavor or aesthetics. For this simple, beautiful vegan side, a rainbow of vegetables is cooked under pressure, then sweetened with a touch of agave syrup and topped with a curry emulsion.

Ingredients

CURRY EMULSION

Directions

FOR THE VEGETABLES

  1. Rub skins of turnips, carrots and onions gently with scrub pad, then soak in ice water. Peel asparagus, leaving 4 inches of tops unpeeled, and soak in ice water.
  2. In a high-sided saucepan with a lid, melt the butter. Add garlic, shallots, thyme, salt and pepper. Add the sherry and agave syrup.
  3. Hold lid tightly and allow the pressure to cook the vegetables. (Each will cook at a different speed, so check for tenderness.)

FOR THE CURRY EMULSION

  1. In a saucepan over medium heat, bring almond milk and curry powder to a simmer.
  2. Mix with an immersion blender until a foamy emulsion forms. Spoon the emulsion over the vegetables and serve.
Email article

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