When to Salt Food; Maple-Glazed Pressure Cooker Carrots - not THM

Tonight I decided to try my hand at cooking carrots via a pressure cooker to save time since I was out with my mother all afternoon.  I found this recipe on www.hippressurecooking.com and decided to give it a whirl since the rest of our meal wasn't on plan with Trim Healthy Mama.

Maple-Glazed Pressure Cooker Carrots with Raisins

RECIPE ALTERATIONS - When to salt your food

Salt.  Seriously? A recipe without salt???  Yah, no.  So I added salt before pressurizing the cooker.  Chefs will all tell you that food needs seasoning and what they really mean is salt (and pepper).  Also, if you really want the food to be flavorful, you add the salt before cooking (with a few exceptions) so that the salt gets into the food and not just lay on top of it.  America's Test Kitchen even did an experiment on the subject. So if you want to know more on the subject and how to salt your food if you forget to salt early on, I highly recommend reading their test results and recommendations. 

I also added pepper before pressurizing.  The recipe said it was an optional when combining with the maple syrup and butter. 

I used golden raisins just because I prefer them over standard red raisins.  I like their flavor better.

STARS and TRIM HEALTHY MAMA
Hubby gave this recipe four stars.  Hubby thinks that Grand Marnier would make it ever so much better.

I gave it five stars. The raisins were so yummy with the carrots.  They plumped up nice during cooking.  Definitely repeatable, but probably only for holiday meals since it isn't on THM plan.  I am going to try to figure out how to make it on plan with my maple extract and maybe nutritional yeast to give it a buttery flavor.