Instructions / Assembly

VeGetables
Vegetables have assumed new importance and prominence on the
menu. Health-conscious cooks feature an abundance of vegetables
on the family meal plan, while restaurants increasingly cater to a
more “vegetable-conscious” clientele.
Pressure cooking is the preferred method for preparing
vegetables. Because of the fast cooking time and super-heated
steam, vegetables retain most of their natural color, texture,
flavor, and nutrients. And pressure cooking offers an additional
health advantage, because so much more natural taste is retained,
vegetables require much less salt and seasonings.
A garden variety of fresh or frozen vegetables can be cooked at
the same time in the pressure cooker. By using the cooking rack
to keep them out of the cooking liquid, each vegetable retains
its own distinctive flavor and appearance. Just be sure that all
vegetables cooked together require the same cooking time. It is
important to accurately time the cooking period, because veg-
etables cook very quickly in the pressure cooker. If you wish to
blend the vegetable flavors, place them in the cooking liquid and
omit the rack.
FOR FRESh AND FROZEN VEgETAbLES,
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
CABBAGE WITH APPLES
8 cups shredded cabbage
1 small onion, thinly sliced
1 small tart apple, peeled,
cored, and chopped
1
⁄
2
cup chicken broth
2 tablespoons frozen apple
juice concentrate, thawed
Salt and pepper to taste
Add all ingredients to cooker. Close cover securely. Place pressure regulator on vent
pipe and cook 4 minutes with pressure regulator rocking slowly. Cool cooker at
once.
Nutrition Information Per Serving 6 servings
50 Calories, 0 g Fat, 0 mg Cholesterol
GLAZED ROOT VEGETABLES
2 tablespoons sugar
2 teaspoons ground ginger
• • • • • • •
1
⁄
4
cup cold water, optional
1 tablespoon cornstarch,
optional
Salt and pepper to taste
2 tablespoons margarine
2 medium turnips, peeled, cut
into eighths
8 ounces baby carrots
2 medium parsnips, peeled,
sliced
1
⁄
2
-inch thick
1 cup chicken broth
Heat margarine in pressure cooker over medium heat; add turnip wedges and carrots
and sauté for 3 minutes. Add parsnips, chicken broth, ginger, and sugar. Close cover
securely. Place pressure regulator on vent pipe and cook 1 minute with pressure
regulator rocking slowly. Cool cooker at once. Combine water and cornstarch. Stir
into sauce. Heat until sauce thickens, stirring constantly.
Nutrition Information Per Serving 8 servings
77 Calories, 3 g Fat, 0 mg Cholesterol
46 47