Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 28

5 minutes

3 streaky bacon rashers

1 onion, finely diced

1 carrot, finely diced

1 turnip, finely diced

1 tablespoon flour

1lt (1¾pts) brown stock (or use good-quality stock cubes)

2 celery sticks, chopped

peeled tomatoes (or canned tomatoes or diluted tomato purée)

1 bay leaf and/or bouquet garni

salt and pepper

1 Cut bacon into very small pieces and cook gently in cooker base until all the fat has run out. Add onion, carrot and turnip, and fry until golden brown. It doesn’t matter if the bacon starts looking very crisp. Keep pieces moving on base to prevent sticking. Add flour and cook, stirring, until browned, but do not burn.

2 Add stock carefully, and then remaining ingredients. Don’t put in too many distinctive vegetable scraps. Heat until boiling. Skim lightly with a spoon if necessary to remove any scum on the surface. Cover and pressure cook for 5 minutes. Depressurize, preferably by allowing the cooker to cool itself. Remove bay leaf/bouquet garni. Correct seasoning and serve.