Baby Apple and Fennel Puree Pressure Cooker Recipe

Baby Apple And Fennel Puree Pressure Cooker Recipe

Ingredients

Makes 2 cups or 16 (1-ounce) ice-cube tray servings – Cooker: Any size – Time: 3 minutes at HIGH pressure

• 1 cup filtered water
• 2 large apples, peeled, cored, and sliced
• 1 medium to large fennel bulb, fronds trimmed and discarded and white bulb chopped
• 1 cup filtered water

Method

1. Place a trivet and steamer rack in the pressure cooker
2. Add the water
3. Arrange the apple slices on the rack as evenly as possible, covering the rack
4. Arrange the chopped fennel on top
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. Set a timer to cook for 3 minutes
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. Remove the steamer rack and transfer the fennel and apples to a food processor, blender, or food mill and puree until smooth, adding the steaming water as needed to get the consistency you prefer
13. Use or let cool completely and store in the refrigerator 1 to 2 days or the freezer up to 3 months

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