Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 30

21–22 minutes

1 large onion, diced

1 carrot, diced

2 leeks, diced

2 celery sticks, diced

bacon bone scraps (from any butcher who cuts his own bacon)

125g (4 oz) dried lentils, rinsed, soaked in cold water for 1 hour and drained

1lt water (1¾pts) water, or use vegetable water

bouquet garni

15g (½oz) butter

1 tablespoon flour

140ml (¼pt) milk

salt and pepper

chopped assorted root vegetables and/or sliced boiling sausage

1 Place diced vegetables, bacon scraps, soaked lentils, water and bouquet garni in cooker. Bring to boil, close lid and cook for 20 minutes.

2 In the meantime, prepare a classic plain white sauce with the butter, flour and milk – heat the butter in a saucepan so that it begins to melt, add the flour, stirring all the time to make a white paste (what the French call a roux), and then, before the colour changes, slowly add the milk so that the whole mixture becomes a smooth, thickish liquid. Cook for a few minutes.

3 Take contents of pressure cooker, remove bacon bone scraps, then purée or mash contents. If you have a blender, do it in that. Add white sauce and blend thoroughly. Check seasoning.

4 Return contents to open pressure cooker and add either root vegetable scraps or boiling sausage. Close lid and cook for 1–2 minutes under pressure.

5 Depressurize, remove lid and serve.

If you use unsoaked dried lentils, you can pre-pressure cook red and yellow split lentils in 4–6 minutes and green/brown lentils in 8–10 minutes. Place the lentils in water by themselves, pressure cook and then drain off prior to following the instructions above.