Pressure Cooked Beets
It's PotatoHenge™ redux -- This time with seitan stroganoff (recipe) and fingerling potatoes surrounded by a moat of pressure-cooked beets.
To make your own PotatoHenge™: boil the potatoes for 15 minutes, drain and cut off the bottoms and then slice them in half, the long way. Roll them around in some soy margarine, and season with salt and pepper. Using a large ring mold, place the cut side touching the mold until you've gone all the way around without any gaps. Then add the stroganoff in the center and let stand for a couple of seconds. Remove the ring mold and your PotatoHenge™ is complete!
We wanted to try pressure cooking the beets and it worked beautifully -- four slightly-larger-than-a-golf-ball sized unpeeled beets in 1 1/2 cups of water for 15 minutes at 15psi. Immediately release the pressure and drop in an ice bath and the peels come off easily. They were perfectly cooked all the way through...