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Sausage and Carrot Pot
Cut into pieces, the carrots, potatoes and sausages all go into the pressure cooker at once with a splash of water and a crumbled stock cube, so there's no browning step to manage first. Everything finishes cooking under pressure together, and a short standing time lets the flavours settle before serving.
- Total time
- 54 min
- Prep
- 20 min
- Cook
- 24 min
- Rest
- 10 min
Ingredients
Method
Peel, wash and cut the carrots into thick rounds on the Tupperware Mandoline.
Finely slice the peeled onion, quartered, on the mandoline.
Peel and wash the potatoes, then cut them into dice.
Cut the sausages into eighths and place them in the Tupperware Microwave Pressure Cooker with the carrots, potatoes and onion. Add the crumbled stock cube, the herbes de Provence, salt and pepper, and mix.
Pour in 200 ml (3/4 cup) of water, close the lid and cook for about 24 minutes at 900 W. Let stand for about 10 minutes so the cooking finishes and the pressure drops. Serve.
