This week and last we have been cooking a lot of old standbys. Roast chicken with potatoes, onions and carrots. Roasted pork loin with potatoes, onions, and carrots. You get the picture. One thing I did differently this week was add the pressure cooker into the equation. Peel and chop the potatoes and carrots. Put a cup of water or so in the pressure cooker and a steamer basket. Pressure cook them for 3 minutes. Place cooker under cold water (carefully) to reduce pressure quickly.
Then when putting everything in the pan to put in the oven, gently toss the potatoes and carrots with olive oil and season. Then cook just like you would for the raw potatoes and carrots.
It is amazing. It didn't matter when the roast took 25 minutes (pork) or 1 hour (chicken) the potatoes and carrots remained perfectly tender in the middle and nicely caramelized on the outside. Magic.
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