Roast Root Vegetable Medley; Natural Live Yoghurt - John Lewis Pressure Cooker Instruction Manual

7 Roast Root Vegetable Medley

A colourful selection of root vegetables.
- Serves: 4 as a side dish
- Prep time: 10 mins
- Cook time: 15 mins
What you need
- 150g carrots
- 150g swede
- 150g turnip
- 150g parsnips
- 150g beetroot
- 100ml olive oil
- 3 rosemary sprigs
- 2 garlic cloves
- I large pinch of Maldon Sea salt
How to cook
1 Turn your pot to P05 "Sauté", and add 1/2 of the olive oil.
2 Peel and cut the vegetables into chunky, thumb-size pieces.
3 Place the vegetables in the pot and allow to brown.
4 Add the rosemary, garlic and remaining olive oil to the pot.
5 Set your cooker to the manual setting with "High pressure" for 10 mins.
6 When the cycle has finished, allow the pressure to release naturally.
Serving suggestion
- An assortment of vegetables is the perfect accompaniment to game
and meat dishes.
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8 Natural Live Yoghurt

Live cultured yoghurt, full of probiotics.
What you need
- 1pt of whole milk
- 2 tbsps of live natural yoghurt.
How to cook
There are two ways to make yoghurt using your pressure cooker.
1 Traditional boil method
1 Clean and sterilise the inner pot.
2 Pour the milk directly into the inner pot, and set to the "Manual"
program with "Low Pressure". Adjust the duration down to 1 minute
Alternatively you can boil the milk separately in a milk pan.
3 Once the program has completed, wait for the pressure to release
under the "natural release" method until the milk has cooled down
to 40C or lower.
4 Now you can add your live yoghurt, and set the cooker to P.15 "Yoghurt".
2 Cold start method
This method requires ultra-pasteurised, flash-pasteurised, shelf-stabilised
or powdered milk. As you do not heat the milk with this method, you
must start with a milk that has already been treated to kill any bacteria.
1 Clean and sterilise the inner pot.
2 Pour the milk directly into the inner pot and stir the live yoghurt into
the milk inside the pot.
3 Set the cooker to P.15 "Yoghurt".
Serving suggestion
- Serve with granola and fresh berry compote for a healthy breakfast!
Tips
- We recommend you set the cooker to make yoghurt overnight as
the cycle is 8hrs long.
- When the cycle is finished, stir and strain the yoghurt, and store in
sterilised jars in your fridge.
- Use a minimum of 1 pint of whole milk to make yoghurt to avoid
burning at the base of the inner pot.
- Factors such as the nature of the milk and starter culture, and
prevailing weather conditions, affect yoghurt production. So we
suggest that you start with the recommended 8hrs.
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