Pressure-cooked carrots and leeks from Modernist Cuisine at Home by Nathan Myhrvold and Maxime Bilet

  • carrots
  • leeks

  • EYB Comments

    See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • twoyolks on February 05, 2015

    I don't feel this technique added a whole lot. The tapered ends of the carrots were overcooked and the thick end was undercooked. The carrots were difficult to peel after the cooking and would be easier before hand. The leeks mostly fell apart when I tried to cut them.

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