A pressure cooker and slow cooker version of an old favorite
This post originally appeared on Pittsburgh Magazine
For the past two weeks, my CSA has been transitioning into fall produce. On top of my counter now lies a basket-full of potatoes, and at this moment, I have four winter squashes.
I love winter squash! I love how versatile it is – you can make sweet and savory dishes that are satisfying and full of Vitamin A and fiber. Maybe that’s why my potatoes tend to get left behind. I often opt for a more vitamin-packed squash or sweet potato when I think of starchy vegetables. And with celeriac, Jerusalem artichokes, parsnips, and turnips around, my potatoes often get less attention. This is not due to preference (I would eat French fries, mashed potatoes and potato salad everyday if I could), but rather of efficiency.
Read more »