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Garden Hodgepodge |
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Print this Recipe A great way to use up the end-of-the-garden bounty. 1 onion, chopped 1/2 cup canola oil 1 clove garlic, chopped 1/4 cup parsley, diced 1 cup chicken broth 3 large tomatoes, seeds removed, diced 2 zucchini, cut into large chunks 8 new or red potatoes, scrubbed, cut in 1/2" slices 2 large carrots, cut in 1/2" slices 1 green pepper, seeded, cut into 1/4" slices 3 stalks celery, cut into 1/4" slices 1 (10-ounce) package frozen peas, thawed Salt and pepper to taste Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Heat oil in pressure cooker. Saute onion. Stir in garlic, parsley, and dill. Cook for 1 minute. Stir in remaining ingredients. Lock lid and bring to full pressure. Reduce heat to maintain pressure and cook for 5 minutes. Release pressure; stir vegetables. Drain excess liquid. Serve hot or cold. Garden Hodgepodge is from the Cook'n Under Pressure collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Red Potato Salad Orange Beets Carrots Oahu Garden Hodgepodge Vegetable Chop Suey Honey-Dijon Butternut Garlic Potato Smash Potato Italiano Herb Roasted Potatoes Exalted Artichokes Oriental Broccoli Sunshined Carrots Arizona Sweet Potatoes Maple-Nut Sweet Potatoes Perfect Parsley Potatoes Speedy Ratatouille Creamed Spinach with Bacon |
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