RASPBERRY AND ROSE MACARON CAKEFebruary 11, 2021
Carrot Bouilliabaisse SoupApril 28, 2021
store in fridge for up to 3 months
1 cup water
2/3 cup white vinegar
3 bay leaves
1 large t or 2 small turnips, peeled and cut into ½-inch X 3 -inch batons
1 small beet peeled and cut into ½-inchX 3 -inch batons
1 tablespoon kosher salt
2 cloves garlic, peeled and smashed
Place the water, vinegar, bay leaves and salt into the inner pot and stir. Add the beets and garlic.
Secure the lid ensuring that the steam release handle is in the sealing position. Press Pressure and set the cooking time for 1 minute.
Place the turnip pieces into a large jar. When the cooking time is complete, turn the steam release handle to the Venting position to quickly release the pressure. Remove the lid. Let cool for 5 minutes. Pour the liquid and the beets (as many as can fit) over the turnips and let cool. Refrigerate for at least 6 hours before eating, best overnight. The flavor improves over several days and weeks.
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