1. Peel the sweet potatoes and cut into 6 chunks. Peel the parsnips and cut into 1-inch slices. Peel the carrots and slice 1/4" thick. Juice the lemon and then grate the zest (original recipe uses 1 orange).

2. Heat the butter or rendered chicken fat in the pressure cooker. Saute the onions until lightly browned, about 4 minutes. Add the remaining ingredients except the extra lemon juice, making sure to scrape up any browned onions sticking to the bottom of the pot.

3. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure, and cook for 3 minutes. Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

4. If the parsnips or carrots are not quite done, replace the lid and simmer for another minute or two. Drain off some of the cooking liquid, if desired. Stir in the additional 1-2 tablespoons lemon juice and adjust the seasonings before serving.

holiday.

come up to pressure, add additional stock as needed. When the vegetables are cooked, remove them with a slotted spoon and discard most of the cooking liquid or boil vigorously until it is reduced by half. Stir in the additional lemon juice and adjust the seasonings before serving. This recipe is not kosher as written, but would be if a non-dairy margarine or rendered chicken fat were substituted for the butter. Entered to MasterCook by Ellen Pickett <ellen@qnetix. Ca>