Instant Pot Beet Pickled TurnipsApril 16, 2021
8 minutes in instant pot, 30 minutes on stovetop
may be made 3 days in advance or frozen
3 tablespoons extra virgin olive oil
1 large onion, halved and sliced
1 large fennel bulb, trimmed, halved and sliced
2 pounds carrots, peeled and cut into ½ – ¾ inch slices
2 stalks celery, sliced
8 cloves garlic, roughly chopped
1 tomato, chopped seeds removed
2 teaspoons ground coriander
2 teaspoons fennel seeds
1 star anise
1 cup white wine
6 cups water
1 teaspoon saffron threads
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
1 tablespoon Pastis, or other licorice-flavored liqueur
1 tablespoon fresh orange juice
Italian parsley leaves, for garnish
Press Sauté and when the display reads “Hot,” add the oil, onions, fennel, carrots, celery and garlic and cook for about 8 minutes, stirring occasionally, until the onions are translucent.
Add the tomato, coriander, fennel seeds, star anise and stir and cook for 1 minute. Add the wine and cook for 3 to 5 minutes, stirring often to deglaze the pan, and until the alcohol smell subsides. Add the water, saffron, salt, red pepper flakes and black pepper.
Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure button and set the cooking time for 8 minutes.
When the cooking time is complete, let sit for 10 minutes to natural release the pressure. Turn the steam release handle to the Venting position to release any remaining pressure. Press Cancel and remove the lid.
Fish out and discard the star anise. Use an immersion blender to completely purée the soup, for at least 3 minutes. Add the orange juice and Pastis and stir. Taste and add more salt if needed.
Serve with a few parsley leaves.
To cook in soup pot on the stovetop, follow instructions for cooking aromatics and spices, and after you add the liquid, bring soup to a boil, then cover and simmer for 30 minutes, or until carrots are soft.