Title: Coriander carrots
 Categories: Bobbie's no, Carrots, Leeks, Pressure co, Fruit
      Yield: 4 Servings
 
      1 tb Safflower or canola oil
    1/2 c  Leeks; whites and light
           -green parts, finly sliced
           -OR coarsely chopped onion
    3/4 c  Water; (or manuf. recom.)
           -(up to 1)
    1/4 c  Dried currants or raisins
      1 tb Ground corander seeds
      1    Bay leaf
    1/2 ts Salt; or to taste
  1 1/2 lb Carrots; in diag 1/2" slices
      1 tb Freshly squeezed lemon
           -juice; (optional) (up to 2)
      1 tb Minced fresh parsley
 
  Heat the oil in the cooker. Cook the leeks over Medium-High heat,
  stirring frequently, for 1 minute. Add the water (stand back to avoid
  sputtering oil), currants, coriander, bay leaf, salt and carrots.
  Lock the lid in place. Over High heat, bring to High pressure. Lower
  the heat just enough to maintain High pressure and cook for 2
  minutes. Reduce the pressure with a quick-release method (according
  to manufc. or put pot under cold water). Remove the lid, tilting it
  away from you to allow any excess steam to escape. If the carrots are
  not quite tender, replace lid, but do not lock and let them contine
  to cook for another minute or two in the residual heat. Just before
  serving, stir in the lemon juice (if using) and parsley. Serves 4-6.
  Great Vegetarian Cooking Under Pressure by Lorna Sass, William Morrow
  and Co. '94 MC formatting by bobbi744@sojourn.com
  
  NOTES : This is a festive presentation. Nice served with Black Bean
  Chili that has been mounded on top of rice or polenta. Note: Currants
  are not quite as sweet as raisins, so I prefer using them in dishes
  such as this. Golden raisins make a nice change if you prefer. For
  vibrant flavor, grind the coriander seeds just before using. To
  create a thick sauce, mash some of the carrots by hand or pree about
  a cupful in a food processor or blender and stir back in. Adjust
  seasoning before serivng. Recipe